Tex-Mex Shrimp and Noodles

Tex-Mex Shrimp and Noodles

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  • Prep Time


  • Total Time


  • Servings



  • ¼

    c vegetable oil

  • 1

    lb large shrimp peeled and deveined

  • 2

    tsp chili powder

  • kosher salt

  • 12

    oz fideo pasta or broken angel hair pasta

  • 1

    white onion, thinly sliced

  • 1

    green bell pepper, thinly sliced lengthwise

  • 1

    15-oz can diced tomatoes

  • sour cream, pickled jalapenos and chopped fresh cilantro, for topping


1. Heat 1 tbs oil in a Dutch oven or large wide pot over medium-high heat. Add the shrimp, 1 tsp chili powder and 1/4 tsp salt. Cook, stirring occasionally, until the shrimp are just cooked through, about 3 min; transfer to a bowl. 2. Add the remaining oil and the pasta to the pot. Cook, stirring until golden, 3 min; transfer to ta separate bowl. 3. Reduce the heat to medium and add the onion, bell pepper, 1/2 tsp salt and 1 to 2 tbs water to the pot. Cook, stirring, until the vegetables soften, about 3 min. 4. Increase the heat to medium high; stir in 2 c water, the tomatoes, toasted noodles and 1/2 tsp salt. Bring to a simmer, stirring to break up any clumps. Cover, reduce the heat to medium, and cook, stirring occasionally, until the noodles are tender and most of the water is absorbed, 10 to 12 min. Stir in the shrimp. Top each serving with sour cream, pickled jalapenos and cilantro.


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