Spanish Noodles with Shrimp and Peas

Toasted pasta takes the place of rice in this paella-like dish from Good Housekeeping magazine.

Spanish Noodles with Shrimp and Peas
Spanish Noodles with Shrimp and Peas

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Ingredients

  • 2

    c. lower-sodium chicken or seafood stock

  • 1

    bottle(8 oz.) clam sauce

  • 1

    T. tomato paste

  • 3

    T. olive oil

  • 12

    oz. fideos or fidelini noodles, broken into 2-in. lengths

  • 1

    med. red pepper, thinly sliced

  • 3

    cloves garlic, chopped

  • 1

    t. smoked paprika

  • 1

    c. frozen peas

  • 1

    lb. shelled, deveined shrimp

  • 1/2

    c. fresh parsley, chopped

  • 1

    lemon, cut into 6 wedges

Directions

In small, covered saucepan, heat stock and clam broth to simmering on med.-high. Whisk in tomato paste. Uncover and reduce heat to low. In oven-safe 12 in. skillet, heat oil on med. until hot. Add noodles; cook 3-5 minutes or until golden, stirring. Add red pepper, garlic, 1/2 t. paprika, and 1/2 t. salt. Cook 3 minutes, stirring. Add broth mixture and peas. Heat to boiling on high; reduce heat and simmer 15 minutes or until noodles absorb liquid and are tender. Heat broiler on high. Toss shrimp with 1/2 t. paprika. Arrange over cooked noodles. Broil 2-3 minutes or until shrimp are cooked thorough. Garnish with parsley and lemon wedges.

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