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This delicious recipe for fideos with fava beans and shrimp comes courtesy of Joey Campanaro.

• 1/4 cup shelled fresh fava beans
• Coarse salt
• 2 tablespoons unsalted butter
• 4 to 6 jumbo shrimp, unpeeled, preferably head on
• 1 pound spaghetti, broken into 2-inch pieces
• 1 tablespoon chopped Spanish onion
• 1 tablespoon chopped garlic
• 2 cups homemade or canned store-bought low-sodium chicken stock
• Pinch of choricero pepper paste
• 1 red bell pepper, roasted, peeled, seeded, and cut into 1/4-inch strips
• 1/4 cup chopped green Spanish or Kalamata olives
• 2 fresh basil leaves, torn
• 1 tablespoon freshly grated pecorino Romano
• 1 tablespoon extra-virgin olive oil

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