Spanish-Style Toasted Pasta with Shrimp
"Traditional recipes for fideuà can take several hours to prepare. We wanted to streamline the recipe but keep the deep flavors of the classic recipes. To replace the slow-cooked fish stock of the classics, we made a quick shrimp stock using the shrimp’s shells, a combination of chicken broth… read more..."
INGREDIENTS
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3 tablespoons plus 2 teaspoons extra virgin olive oil
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3 garlic cloves minced (1 tablespoon)
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Salt and pepper
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1 1/2 pounds extra large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
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2 3/4 cups water
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1 cup low-sodium chicken broth
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1 bay leaf
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8 ounces spaghettini or thin spaghetti, broken into 1- to 2-inch lengths
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1 onion, chopped fine
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1 (14.5-ounce) can diced tomatoes, drained and chopped fine
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1 teaspoon paprika
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1 teaspoon smoked paprika
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1/2 teaspoon anchovy paste
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1/4 cup dry white wine
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1 tablespoon chopped fresh parsley
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Lemon wedges
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