Fideo Seco with Shrimp & a Fried Egg
with Guacamole & Pickled Shallot Tomato Salad
Tex-Mex meets Italian in this fusion fiesta! Broken spaghetti gets the risotto treatment, absorbing spiced liquid until perfectly al dente. Quick-pickled shallot adds hot pink punch alongside fresh tomato confetti. A golden fried egg crowns each bowl, ready to cascade creamy richness over every strand of pasta. Finished with cool guac and tangy sour cream, this meal is comfort food with a passport!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Eggs
(Contains: Eggs)
1 unit
Tomato Paste
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Tomato
1 unit
Lime
4 tablespoon
Guacamole
6 ounce
Spaghetti
(Contains: Wheat)
1 unit
Tex-Mex Paste
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring 5 cups water (8 cups for 4 servings) to a boil in a medium pot. Once boiling, reduce heat to low to keep warm. TIP: Start with hot water to speed things up!
Wash and dry produce.
Using your hands, roughly break spaghetti in its bag into 1- to 2-inch pieces.
Halve, peel, and thinly slice shallot. Quarter lime. Dice tomato into ¼-inch pieces.
Heat a drizzle of oil in a large pan over medium-high heat. Add broken spaghetti, Tex-Mex paste, and tomato paste. Cook, stirring constantly, until fragrant, 30-60 seconds.
Stir 1 cup hot water (2 cups for 4 servings) from pot into pan with spaghetti mixture. Bring to a simmer and cook, stirring occasionally, until water has absorbed. Repeat process with remaining hot water, adding ½ cup at a time, until water has absorbed and pasta is al dente, 10-15 minutes. TIP: It’s OK if you don't use all the hot water.
Taste and season with salt and pepper if desired.
While pasta cooks, in a small microwave-safe bowl, combine shallot, juice from half the lime, ¼ tsp sugar, and ½ tsp salt (½ tsp sugar and 1 tsp salt for 4 servings). Microwave until bright pink, 30-60 seconds.
Add diced tomato to bowl and stir to combine; season with salt and pepper. Set aside until ready to serve.
Heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Once hot, crack eggs into pan and cover. Fry to preference; season with salt and pepper.
Divide pasta between shallow bowls. Top with a fried egg, sour cream, guacamole, and pickled shallot-tomato salad (draining first). Serve with remaining lime wedges on the side.
