The main content

Spanish Fideos with Shrimp


  • Salt

  • 1 pound thin egg noodles (fideos), broken into 2-inch pieces

  • 1/4 cup extra virgin olive oil (EVOO)

  • 1 large red bell pepper, finely chopped

  • 1 bunch scallions, chopped

  • 4 large cloves garlic, grated or finely chopped

  • 1 pound medium shrimp—peeled,deveined and chopped

  • 2/3 cup chopped flat-leaf parsley (a couple of generous handfuls)

  • 1/3 cup dry sherry

  • 1/4 cup soy sauce

  • Hot pepper sauce

  • 1/4 cup slivered almonds, toasted


Bring a large pot of water to a boil, salt it, add the noodles and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.

In a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat until rippling. Add the bell pepper and cook, stirring occasionally, for 3 minutes. Add the scallions and garlic and cook for 2 minutes. Add the shrimp and cook until pink, about 2 minutes.

Add the noodles to the shrimp mixture; toss to coat. Add the parsley, sherry, soy sauce and a little hot sauce. Stir in the reserved pasta cooking water. Top with the nuts.