@sohlae: Fideos with Shrimp Serves 4 Ready in 1 hour 8 ounces thin or regular spaghetti 6 tablespoons olive oil, divided salt & pepper 1 pound large fresh or frozen cleaned shrimp 2 tablespoons hot smoked paprika, divided 1 lemon 6 garlic cloves, divided 1 medium onion 3 anchovy fillets ¼ cup double concentrated tomato paste 1 (10-ounce) bag frozen cut green beans mayo Heat oven to 375F. Snap spaghetti into small pieces and add to a large skillet or baking dish. Drizzle with 1 tablespoon oil, season with salt, and toss until the pasta is coated. Place in the oven to toast, stirring occasionally, until golden brown, about 15 minutes. Then increase the temperature to 425F. In a large bowl, combine shrimp, 1 tablespoon oil,1 tablespoon paprika, and season with salt and pepper. Use a microplane to finely grate lemon zest and 2 garlic cloves over shrimp. Toss well to combine, then cover and refrigerate while you prep (or for up to 2 hours). Warm remaining 4 tablespoons of olive oil in a medium saucepan over low heat. Finely chop onion, transferring it to the pot as you work. Finely grate remaining 4 garlic cloves right into the pot. Add anchovies, tomato paste, and paprika. Increase heat to medium-high and cook, stirring often, until completely softened, jammy, dark red, and fat has broken out of the mixture, 6 to 8 minutes. Add the green beans and a big pinch of salt, and cook, stirring occasionally, until thawed, about 2 minutes. Add 2 cups of water, then taste and season with salt and pepper until very well seasoned. Bring to a boil, then pour over the dish of toasted pasta, stir, and bake until the water is mostly absorbed, about 10 minutes. Remove from the oven, tuck the shrimp into the noodles, leaving their tails sticking out, and return to the oven. Bake until the shrimp is cooked through and the noodles around the edges are slightly crunchy, 5 to 10 minutes. Cut the lemon into wedges. Serve with mayo and lemon wedges alongside.

Sohla El-Waylly

Open In TikTok:

Region: US

Wednesday 15 July 2026 18:48:58 GMT