Fideos

Simmer 4 cups chicken broth and 4 sprigs of thyme.  In a seperate pan, saute 8 oz vermicelli in 3 tbsp olive oil for 3 minutes, stirring constantly.  Remove from pan.  Saute 1 chopped onion, 1 chopped green pepper, 2 garlic cloves, minced, and 1/2 cup diced chorizo.  Saute until vegetables are tender.  Add 2 cups chopped tomatoes, 1/2 tsp sugar, 1/2 tsp sweet paprika and 1/8 tsp salt.    Cook for a minute.  Add 1/2 cup white or rose wine and 1 cup of the broth.  Bring to a boil, simmer until liquid reduced by 1/2.  Drop in 1 cup of shrimp.  Remove when cooked.  Turn off heat.  Add 1/3 cup heavy cream.  Add noodles and 1 1/2 cups of the broth.  Bring to a boil.  Cover and cook 3 minutes.  Add the rest of broth.  Cover and cook 3 minutes.  Uncover and cook 2 minutes.  Garnish with chopped parsley and top with shrimp.