2ouncesgluten free Spanish chorizocasing removed and finely diced
2garlic clovesminced
½cupdry white wine
1teaspoonpaprika
1teaspoonground cumin
1teaspoonkosher or fine sea salt
½teaspoonfreshly ground black pepper
1(14-ounce) candiced tomatoes, undrained
2cupsgluten free chicken broth
1poundlarge shrimpcleaned, tails on or off
1cupfrozen peasunthawed
Juice of 1 lemon plus lemon wedges for serving
¼cupfresh parsley leavesroughly chopped
Instructions
Heat the oil in a large skillet over medium-high heat. Add the broken spaghetti and cook, stirring, until browned, about 5 minutes. Add the onion and chorizo and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine and cook, stirring occasionally, until most of the liquid has evaporated. Add the paprika, cumin, salt, pepper, tomatoes, and chicken broth. Cook for 8 minutes, stirring occasionally. Add the shrimp and peas and cook for another 2-3 minutes or until the spaghetti has absorbed most of the liquid and is tender, and the shrimp are cooked through.
Add the lemon juice and parsley and stir. Taste and adjust seasoning, if needed. Serve immediately with lemon wedges on the side.