Ingredients:

12 oz Noodles
1/4 cup olive oil
8 oz cured chorizo sausage, diced
1  onion, diced
1  red pepper, diced
2  garlic cloves, minced
1 tsp paprika
1/2 tsp saffron
1/4 tsp tomato paste
1/4 tsp salt and freshly ground black pepper
1/4 cup dry white wine
2 cups low sodium chicken broth
1 lb peeled, deveined shrimp, tail removed (21 to 25 count)
1 cup cherry tomatoes, halved
1/2 cup frozen green peas
1/3 cup grated Parmesan cheese
2 Tbsps finely chopped parsley
  lemon wedge (optional)

Cooking Directions:

1. Preheat oven to 400˚F. Cook pasta according to package directions.

2. Heat oil in large skillet set over medium heat; cook sausage, onion, red pepper and garlic for about 5 minutes or until sausage starts to brown and vegetables are slightly softened. Stir in paprika and saffron; cook for 1 minute. Stir in tomato paste, cook for 1 minute. Season with salt and pepper.

3. Stir in wine; bring to boil. Stir in broth and return to boil; cook for about 5 minutes or until sauce is slightly thickened.

4. Fold in pasta, shrimp, tomatoes and peas until well coated in sauce; stir in Parmesan cheese. Transfer to greased 13- x 9-inch baking dish.

5. Bake for about 15 minutes or until shrimp are cooked through and casserole is heated through. Sprinkle with parsley; serve with lemon wedges.