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