Instructions
Step 1
Season the shrimp all over with the Ceviche Spice Blend and salt. To a large skillet over medium-high heat, add the oil. When it’s hot and shimmering, working in batches, add the shrimp and cook, flipping once, until golden and pink, 2–3 minutes per batch. Transfer the shrimp to a medium bowl.
Step 2
Return the skillet to medium-high heat, add the chorizo, and cook, stirring and breaking up the pieces with a wooden spoon, until browned and crisp, 4–6 minutes. Add the corn kernels and cook until slightly softened, 2–3 minutes more. Using a slotted spoon, transfer the chorizo and corn to the bowl with the shrimp.
Step 3
In the same skillet over medium heat, melt the butter. When the foam subsides, add the garlic and shallot and cook until the shallot is soft, 3–4 minutes. Add the clams and beer, then turn the heat to medium-high. Cut one of the lemons in half, juice both halves into the skillet, then add the lemon halves. Cover the skillet and cook until the clams open, about 7 minutes. (Discard any clams that do not open.) Continue cooking the clams, uncovered, until the liquid has reduced by about one-third, about 3 minutes. Return the chorizo, shrimp, and corn to the skillet and keep warm.
Step 4
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, then drain.
Step 5
To the skillet, add the pasta, then zest in the remaining lemon. Add the parsley, season to taste with salt and black pepper, and toss to combine. Serve with lemon wedges on the side.