Chorizo and Shrimp with Toasted Pasta

In Spain and Mexico, this style of soup is called fideos ("thin noodle") and can be very brothy, like this version, or almost dry (the dry version is called sopa seca). Toasting the pasta gives it richness and a nice chew. This recipe is a good choice if you have a lot of family visiting during the holidays, since it doesn't suffer from being doubled or even tripled.

About 2 tbsp. olive oil

1 medium onion, chopped fine

4 ounces angel hair pasta or coiled fideos, broken into about 2-in. lengths

3 garlic cloves, minced

1 large pinch saffron threads (optional)

1 can (15 oz.) crushed tomatoes

1 tablespoon tomato paste

1 pound Spanish chorizo or andouille sausages, halved lengthwise and sliced thickly

2 1/2 cups reduced-sodium chicken broth

1/2 pound medium shrimp (36 to 42 per lb.), deveined; or shelled clams

Salt

1/4 cup chopped flat-leafed parsley

Step 1

Heat 2 tbsp. oil in a large wide pot over medium-low heat. Add onion and cook, covered, until starting to soften, 5 minutes. Add pasta and more oil if it looks dry, then toast over medium-high heat, turning constantly with tongs, until golden. Add garlic and saffron (if using), tomatoes and tomato paste, sausages, and broth.

Step 2

Boil pasta in soup, uncovered, until noodles are tender, about 5 minutes.

Step 3

Add shrimp and cook just until pink and curled, about 1 minute. Season with salt to taste and stir in parsley.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 534Calories from Fat 59

% Daily Value *
Total Fat 35g54%

Saturated Fat 12g60%
Cholesterol 133mg45%
Sodium 1252mg53%
Total Carbohydrate 23g8%

Dietary Fiber 2g8%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Chorizo and Shrimp with Toasted Pasta