One-Pot Spanish-Style Shrimp and Chorizo Pasta

By Kay Chun

One-Pot Spanish-Style Shrimp and Chorizo Pasta
Linda Xiao for The New York Times
Total Time
30 minutes
Rating
4(1,014)
Comments
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Fideos are very thin noodles that are traditionally cooked right in the sauce, allowing them to soak up maximum flavor. Both angel hair pasta and capellini are great substitutes if you don’t have access to Spanish fideos. To create a nutty, smoky layer, the noodles are first toasted with olive oil and chorizo. A good-quality bottled clam juice is important here, since it creates the briny broth that accentuates the shrimp and enhances the overall seafood flavor; the Bar Harbour brand has a very clean and naturally briny clam flavor.

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Ingredients

Yield:4 to 6 servings
  • ¼cup extra-virgin olive oil, plus more for drizzling
  • ½cup finely chopped onion
  • 8ounces fideos, angel hair pasta or capellini, broken into 3-inch pieces
  • Kosher salt and black pepper
  • 3garlic cloves, minced
  • 2tablespoons tomato paste
  • 4ounces Spanish chorizo, casing removed and sliced ½-inch thick
  • 1medium fennel bulb, trimmed, quartered and sliced into thin wedges
  • 2(8-ounce) bottles clam juice
  • 1pound large shrimp, cleaned
  • ½cup frozen peas
  • ¼cup freshly grated Parmesan
  • 1tablespoon lemon juice
  • ¼cup chopped parsley
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

421 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 32 grams protein; 897 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oil in a large Dutch oven over medium heat. Add onion and pasta, season with salt and pepper and cook over moderate heat, stirring, until pasta starts to turn golden, about 5 minutes (pasta will break up a bit during stirring).

  2. Step 2

    Lower heat and add garlic, tomato paste and chorizo, and cook until tomato paste is lightly caramelized, 2 to 3 minutes. Add fennel, clam juice and 1 cup of water and season with salt and pepper. Bring to a boil, cover and simmer over moderate heat until pasta has softened and most of the liquid is absorbed, about 5 minutes.

  3. Step 3

    Stir in shrimp, peas and Parmesan, cover and cook until shrimp is opaque, about 3 to 4 minutes. Stir in lemon juice and parsley.

  4. Step 4

    Drizzle with oil and serve with lemon wedges.

Ratings

4 out of 5
1,014 user ratings
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Comments

skyandstars

Cooking the pasta until it is golden gives it a toasted flavor that is unique and is important to the recipe. Usually I toast the pasta first, and then when golden, add the onion, which brings its moisture to the hot pan. It won't toast as well with the moisture of the onions.

SGS

Needed more broth. Will reduce oil next time as well and try putting in the pasta after the tomato paste has caramelized.

Keith 77

Really lovely dish! 1) Chorizo should be sliced thinner, 2) we used fettuccine as the pasta, 3) we used fresh peas instead of frozen (cook a little longer). This was incredible with good chorizo!

Kailey

We really enjoyed this! I used angel hair because that's what I had on hand and used a seasoned salt in place of regular salt, even my 6 year old was eating it! I would definitely make this again.

Ethan

Very delicious! I didn't have the clam, so I used water and added about 8 oz of cubed and boiled cod. I also used mini shrimp rather than full sized. The result was splendiferous.

a whole mess

This will destroy the bottom of your dutch oven and shower your kitchen with projectile spaghetti.

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