A Squared: What's For Dinner [Thursday Edition]: Spanish-Style Fideos with Shrimp & Chorizo

Thursday, December 26, 2013

What's For Dinner [Thursday Edition]: Spanish-Style Fideos with Shrimp & Chorizo

Happy Thursday! I hope you all had a wonderful Christmas yesterday.

Since everyone was busy celebrating on Wednesday I decided to hold out on posting my usual recipe post until today. I'll be doing the same thing next week since it will be New Year's Day. So, look out for a special What's For Dinner [Thursday Edition] next week too!

On to this week's recipe: Spanish-Style Fideos with Shrimp & Chorizo. This recipe is based on one of my favorite recipes that Cooking Light has ever published. Back when Alex and I first moved to Chicago I was totally loving having someone to cook for every night. After randomly picking up an issue of Cooking Light in the checkout line one day and giving this recipe a try, I became an instant fan.

Over the years, I have made this recipe several times and have tweaked the ingredients and ratios along the way-- the biggest change being that I use shrimp (and scallops for Alex) instead of mussels, which is what the original recipe requires. I don't enjoy mussels, so the shrimp was an easy and tasty swap. This is such a delicious one dish dinner and a super comforting and filling, yet not at all heavy dish. Don't be intimidated by the lengthy directions-- it's really not that difficult to assemble and the brothy sauce, the tender pasta (a.k.a. "fideos," or broken noodles), and the sweet and smoky flavor of all of these ingredients is something really special.


  • 2 cups fat free low sodium chicken broth, divided 
  • 1/8 tsp. dried thyme leaves
  • 2 Tbs. olive oil, divided
  • 4 oz. uncooked angel hair pasta (fideos), broken into 1-1/2-inch pieces
  • 1/2 cup yellow onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 link Spanish chorizo sausage, chopped
  • 1 clove garlic, thinly sliced 
  • 2 Roma tomatoes, seeded and chopped
  • 1/4 tsp. granulated sugar 
  • 1/2 tsp. smoked paprika
  • 1/8 tsp. red pepper flakes
  • 1/8 tsp. salt
  • 1/3 cup dry white wine 
  • 1/2 lb. raw shrimp, peeled, deveined, and rinsed
  • 1/4 cup 2% milk
In a small saucepan, bring broth and thyme to a simmer. Cover and keep warm on low heat.

Heat 1 Tbs. oil in a large saute pan over medium-high heat. Add pasta to the pan and cook 3 minutes or until golden, stirring constantly to prevent burning. Transfer to a bowl and set aside.

Add remaining olive oil to the pan over medium-high heat. Add onion, bell pepper, chorizo, and garlic to the pan. Sauté for 5-6 minutes or until tender, stirring occasionally. Add tomato, sugar, paprika, pepper flakes, and salt. Cook for 1 minute. Add wine and 1 cup of broth to the pan. Bring to a boil. Add shrimp to the pan and cook for 4-5 minutes or until shrimp begins to curl up and turn pink. Transfer shrimp to a separate bowl with a slotted spoon and keep warm. Return tomato mixture to a boil, then reduce heat and add milk. Simmer until liquid is reduced by about half.

Add pasta and remaining broth to skillet. Bring to a boil. Cover and cook for about 5 minutes. Uncover and stir the shrimp back into the mixture. Cook for another 2 minutes or until liquid is absorbed, pasta is tender, and shrimp is warmed through. Serve warm in shallow bowls.

Makes 2 large servings.

Adapted from Cooking Light recipe by Jeffery Lindenmuth


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