Smoked Paprika Shrimp Fideuà
with Gluten-Free Linguine, Bell Pepper & Garlic Aioli
- Fish
- Shellfish
- Eggs
- Wheat
This Spanish-inspired fideuà swaps traditional short noodles for gluten-free linguine, toasted in olive oil until golden before simmering risotto-style in a smoky paprika and tomato broth. Sautéed bell pepper and onion build a savory base, while plump shrimp are stirred in during the final minutes to cook through. Creamy garlic aioli and fresh parsley finish each bowl, with lemon wedges on the side for a bright lift.
Ingredients
2 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
1 unit
Tomato Paste
1 unit
Onion
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Smoked Paprika
4 tablespoon
Mayonnaise
(Contains: Eggs)
7 ounce
Gluten-Free Fresh Linguine Pasta
(Contains: Eggs)
¼ ounce
Parsley
1 unit
Bell Pepper
ounce
Spaghetti
(Contains: Wheat)
2 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Olive 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.
Core, deseed, and dice bell pepper into ¼-inch pieces. Halve, peel, and finely dice onion. 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 linguine and another drizzle of olive oil to pan with veggies. Cook, stirring gently, until noodles are lightly golden, 30-60 seconds.
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 tender, 5-7 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!
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The overall flavors were spectacular and well worth the effort, with the garlic aioli adding a tasty finishing touch 🍲.
- Ease of prep: If using gluten-free pasta, reduce both the cooking time and the amount of water added, as the partially pre-cooked noodles absorb liquid faster than regular pasta.
- Suggestions: Allow about 7 minutes for the shrimp to cook through in the sauce rather than the suggested 5 minutes, especially when the pan is full.
