Directions
Step 1
Season the shrimp throughout with the Ceviche Spice Mix and salt. To a big skillet over medium-high warmth, add the oil. When it’s sizzling and shimmering, working in batches, add the shrimp and prepare dinner, flipping as soon as, till golden and pink, 2–3 minutes per batch. Switch the shrimp to a medium bowl.
Step 2
Return the skillet to medium-high warmth, add the chorizo, and prepare dinner, stirring and breaking apart the items with a wood spoon, till browned and crisp, 4–6 minutes. Add the corn kernels and prepare dinner till barely softened, 2–3 minutes extra. Utilizing a slotted spoon, switch the chorizo and corn to the bowl with the shrimp.
Step 3
In the identical skillet over medium warmth, soften the butter. When the froth subsides, add the garlic and shallot and prepare dinner till the shallot is comfortable, 3–4 minutes. Add the clams and beer, then flip the warmth to medium-high. Lower one of many lemons in half, juice each halves into the skillet, then add the lemon halves. Cowl the skillet and prepare dinner till the clams open, about 7 minutes. (Discard any clams that don’t open.) Proceed cooking the clams, uncovered, till the liquid has lowered by about one-third, about 3 minutes. Return the chorizo, shrimp, and corn to the skillet and preserve heat.
Step 4
In the meantime, deliver a big pot of salted water to a boil. Add the pasta and prepare dinner in keeping with bundle directions till al dente, then drain.
Step 5
To the skillet, add the pasta, then zest within the remaining lemon. Add the parsley, season to style with salt and black pepper, and toss to mix. Serve with lemon wedges on the facet.
