Smoked Paprika Shrimp Fideuà
with Bell Pepper & Garlic Aioli
- Fish
- Shellfish
- Eggs
- Wheat
For this Spanish-inspired dish, hand-broken spaghetti is toasted until gorgeously golden, then layered with sweet bell pepper, caramelized onion, and smoky paprika. Simmered in seafood stock, loaded with plump shrimp, and topped with a creamy dollop of lemon-garlic aioli plus fresh parsley, it’s paella’s pasta-loving cousin!
Ingredients
2 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 unit
Tomato Paste
1 unit
Onion
1 unit
Lemon
20 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Smoked Paprika
4 tablespoon
Mayonnaise
(Contains: Eggs)
¼ ounce
Parsley
1 unit
Bell Pepper
6 ounce
Spaghetti
(Contains: Wheat)
2 teaspoon
Garlic Powder
Not included in your delivery
3 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
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.
Core, deseed, and dice bell pepper into ¼-inch pieces. Halve, peel, and finely dice onion. Quarter lemon. Roughly chop parsley.
Halve, peel, and finely dice onion. Core, deseed, and dice bell pepper into ¼-inch pieces. Quarter lemon. Roughly chop parsley.
Heat a large drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until veggies are browned and softened, 4-6 minutes. Season with salt and pepper.
Add spaghetti and another drizzle of olive oil to pan with veggies. Cook, stirring occasionally, until noodles are golden, 1-2 minutes.
Reduce heat to medium; add tomato paste, paprika, and half the garlic powder (you’ll use the rest later). Cook, stirring constantly, until fragrant, 30-60 seconds.
Stir in stock concentrates and 1 cup hot water (2 cups for 4 servings) from pot. Bring to a simmer; 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.
While fideuà cooks, in a small bowl, combine mayonnaise, remaining garlic powder, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper.
Set aside until ready to serve.
Rinse shrimp* under cold water, then pat dry with paper towels.
When fideuà has 5 minutes left, add shrimp to pan; cook, stirring occasionally, until shrimp are opaque and fully cooked through.
Turn off heat; stir in half the parsley. Taste and season with salt and pepper. TIP: Fideuà should be a similar consistency to risotto. If too thick, add a splash of hot water.
Divide fideuà between shallow bowls. Top with small dollops of garlic aioli and sprinkle with remaining parsley. Serve with remaining lemon wedges on the side. TIP: Finish with a squeeze of lemon juice over top!
