Pan-Seared Fideuà with Shrimp

Ingredients

• 4 oz vermicelli pasta (thin pasta nests or broken strands)
• 8 oz large shrimp, peeled and deveined
• 1.5 cups seafood or chicken broth
• 2 clove garlic cloves, minced until pieces are smaller than a grain of rice
• 3 tablespoon olive oil
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Pour 3 tablespoons of olive oil into a 12-inch skillet and place it over medium-high heat for 90 seconds until the oil shimmers and moves quickly when you tilt the pan.

2. 2

   Add the 4 oz of vermicelli pasta and stir constantly for 2 minutes until the noodles turn light golden brown and smell nutty, so they stay crispy rather than absorb too much liquid.

3. 3

   Pour in the 1.5 cups of broth and stir once to loosen any stuck pasta from the pan bottom, then leave it undisturbed for 5 minutes so the bottom layer crisps.

4. 4

   Scatter the 8 oz of shrimp evenly over the pasta and add the 2 minced garlic cloves, spreading them throughout.

5. 5

   Stir gently once, then leave the pan untouched over medium-high heat for 4 minutes until the shrimp turn opaque pink (not gray) and the broth is mostly absorbed.

6. 6

   Taste a small bite of noodle from the bottom edge of the pan; it should be tender but the very bottom should feel crispy. Add a pinch of salt and pepper, then serve directly from the skillet.

Tools you’ll need

• 12-inch skillet or paella pan
• wooden spoon or silicone spatula
• measuring cups and spoons
• knife and cutting board

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