Toasted Pasta Spanish-Style with Shrimp and Chorizo

505 - FIDEOStart to finish: 1 hour 20 minutes
Hands on time: 1 hour
Servings: 4

1 pound peeled and deveined large shrimp
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 tablespoon minced garlic, divided
Kosher salt
8 ounces fideos, spaghettini or thin spaghetti, broken into 1 to 2-inch lengths
6 ounces Spanish chorizo*, peeled, quartered lengthwise and sliced ¼-inch thick crosswise
1 cup finely chopped onion
1 3/4 cup Speedy Marinara Sauce (recipe below) or your favorite store bought tomato or marinara sauce
1 teaspoon smoked paprika
1 teaspoon sweet or hot paprika
1/2 cup dry white wine
3 cups chicken broth
2 cups defrosted frozen peas
3/4 cup garlic mayonnaise (recipe below)

Toss the shrimp with 1 tablespoon of the oil, 1 teaspoon of the garlic, and 1/4 teaspoon salt in a bowl, cover and set aside.

Toss the fideos with 2 teaspoons of the remaining oil in a large broiler safe skillet and toast the pasta over medium high heat, stirring frequently until the pasta is golden brown (be careful, this process can happen very quickly and the pasta can burn) about 6 to 8 minutes. Transfer the fideos to a bowl.

Add the remaining 2 tablespoons oil to the skillet and heat over medium low heat, add the chorizo and cook, stirring, 2 minutes. Transfer with a slotted spoon to the bowl with the pasta and pour off and discard all but 3 tablespoons of the remaining oil in the skillet. Add the onion, increase the heat to medium and cook, stirring occasionally until golden about 10 minutes. Add the remaining garlic and cook, stirring, 1 minute.

Add the marinara sauce, bring to a simmer and cook, stirring occasionally, until the mixture is thick, about 4 minutes. Add the two paprikas and cook stirring for 1 minute. Add the pasta, the chorizo, the wine and chicken broth and bring the mixture to a boil. Preheat the broiler.

Simmer the pasta mixture, stirring occasionally, for 5 minutes. Stir in the peas and simmer until the liquid is slightly thickened and the fideos are just al dente, about 3 to 5 minutes. Scatter the shrimp over the pasta and press them into the pasta to partially submerge. Transfer the skillet to the top shelf of the oven set about 4 inches from the heat and broil, until the shrimp are opaque and the top of the pasta is dry and crisped in spots, about 3 to 4 minutes.

Serve each portion topped with a spoonful of the garlic mayonnaise.

Speedy Marinara Sauce
Start to finish: 35 minutes
Hands on time: 10 minutes
Makes: About 21/2 cups

2 large garlic cloves, smashed
2 tablespoons extra-virgin olive oil
Hefty pinch or two of red pepper flakes
1 (28-ounce) can plum tomatoes (preferably fire roasted), chopped
Kosher salt

In an unheated medium saucepan combine the garlic and the oil. Turn the heat to medium and cook, turning over the garlic several times, until it is just golden, 4 to 6 minutes. Add the red pepper flakes and cook, stirring, for 30 seconds. Add the tomatoes and a hefty pinch of salt, bring to a boil, reduce the heat, and cook at a brisk simmer until the sauce is reduced to about 21/2 cups, 20 to 25 minutes.

Discard the garlic. Season with kosher salt to taste.

Garlic Mayonnaise
Start to finish: 5 minutes
Hands on time: 5 minutes
Servings: Makes about 3/4 cup

3/4 cup mayonnaise
1 to 1 1/2 teaspoons minced garlic
2 teaspoons fresh lemon juice
Kosher salt and freshly ground black pepper

Combine the mayonnaise, garlic and lemon juice in a small bowl and add salt and pepper to taste.

*To find the Spanish chorizo we featured on the show, as well as Spanish hams, wines and other Spanish ingredients go to: www.despanabrandfoods.com


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Thanks to

Food Provided by: Citarella Markets | Kitchen Equipment provided by: VIKING RANGE LLC | Boos Block Cutting Boards | Casabella | Chantal | Dream Farm | Le Creuset | OXO | Silpat | SwissMar |

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