Fideuà

Soft angel hair pasta, cooked paella style in a saffron broth with tender shrimp, roasted red peppers, asparagus and aromatics.

Difficulty: Medium

Time: 35-40 min

Calories: 489 Fat: 4g Carbs: 75g Protein: 41g

ABOUT THE DISH

Fideuà originated from the Valencian coast of Spain as a “copy cat” of paella. It seems that rice was in short supply, and pasta was the go-to substitution that stuck! Like its cousin, fideuà is a richly nuanced dish with a beautiful balance of flavors and colors.

Ingredients

Angel hair pasta

Parsley

Garlic

Shallot

Tomato paste

Asparagus

Saffron

Roasted Red Pepper

Shrimp

Simmer To stew gently below or just at boiling point.

Mince To cut a food into very small pieces.

Sauté To jump. To fry in a small amount of fat at high heat.

Large pan

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Rough chop parsley. Mince garlic. Peel and mince shallot. Trim bottom 1” off asparagus. Cut roasted red peppers into long slices. Remove shrimp from package; rinse and pat dry and remove tail shells.

Step 2: SAUTE AROMATICS

Heat 2 Tbsp. oil in large pan over medium heat. Add shallot, garlic and tomato paste; sauté until golden brown, about 2-3 min.

Step 3: COOK THE SHRIMP

Add shrimp to pan, season with a pinch salt and pepper and cook until pink on the outside, about 2-3 min. USDA recommends cooking shrimp to an internal temperature of 145ºF.

Step 4: COOK THE PASTA

Add 2 cups water and saffron to pan, bring to a simmer; cook 1-2 min. Add angel hair pasta and cook until only 1/3 of the liquid is left, about 5-7 min.

Step 5: MAKE FIDEUA

Add roasted red peppers and asparagus and stir until incorporated. Cover and cook for 3-5 min until all the liquid is absorbed and asparagus is tender. Remove from heat.

Step 6: PLATE YOUR DISH

Garnish fideuà with chopped parsley. Enjoy!