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Tex-Mex Shrimp and Noodles

1/4 cup vegetable oil
1 lb. large shrimp, peeled and deveined
2 tsp. chili powder
Kosher salt
12 oz. angel hair pasta, broken into small pieces
1 white onion, sliced thin
1 green bell pepper, thinly sliced lengthwise
1 (15 oz.) can diced tomatoes
Sour cream, pickled jalapeƱos and chopped fresh cilantro

Heat 1 TBSP. vegetable oil in a dutch oven over medium-high heat.
Add the shrimp, 1 tsp. chili powder and 1/4 tsp. salt.
Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes.
Transfer to a bowl.
Add the remaining 3 TBSP. vegetable oil and the pasta to the pot.
Cook, stirring until golden brown, 3 minutes, and transfer to a separate bowl.
Reduce the heat to medium; add the onion, bell peper, 1/2 tsp. salt and 1 to 2 TBSP. water to the pot.
Cook, stirring, until the veggies soften.
Increase the heat to medium high, stir in 2 cups water, the tomatoes, toasted noodles and 1/2 tsp. salt.
Bring to a simmer, stirring to break up any clumps.
Cover, reduce the heat to medium; cook until the noodles are tender and most of the water is absorbed, 10 to12 minutes.
Stir in the shrimp.
Top each serving with the garnishes.
Serves 4.

Coastal Fisherman Merch
CF Merch



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