Smoky Tomato Pasta With Shrimp and Almonds

Preparation

1. Step 1

   Add the oil to a medium saucepan over high heat. Once hot, add the almonds and fry for about 30 seconds, just until starting to turn light brown, then add the shrimp and cook for another 2 minutes, stirring occasionally, until the almonds are lightly golden and the shrimp is cooked through. Remove the pan from the heat and use a slotted spoon to transfer the shrimp and almonds to a bowl. Add 3 tablespoons of the oil from the saucepan to the shrimp mixture, along with the garlic, cilantro, paprika, lime zest and juice, and ½ teaspoon salt. Set aside.

2. Step 2

   Return the saucepan to medium-high heat and add the onion, fennel seeds, 2 teaspoons salt, 2 tablespoons of water and a good grind of pepper. Cook for 8 minutes, stirring often, until the onions have softened and are starting to turn golden. Add the tomatoes and cook for 10 to 12 minutes more, stirring often, until the sauce has turned a deep red and the oil has started to split. Add half the chicken stock, then tilt the pan slightly and blend until smooth using a immersion blender (or transfer to a standing blender).

3. Step 3

   Add the remaining chicken stock plus 2½ cups of water and bring to a boil. Add the pasta, stirring once the pasta has started to soften, then shimmy the uncooked noodles into the sauce and cook, stirring occasionally, until al dente, about 6 minutes.

4. Step 4

   Divide the pasta among 4 bowls. Spoon over the sauce, then top with the shrimp mixture and serve.