Smoky Paprika Shrimp and Linguine Fideuà

This Spanish-inspired fideuà is the perfect one-pan meal when you’re craving something bold and satisfying. Toasted gluten-free linguine takes the place of traditional rice, absorbing a rich seafood stock infused with smoked paprika, sweet bell pepper and caramelized onion. Plump shrimp cook right in the pan, making this dish both flavorful and efficient.

A creamy lemon-garlic aioli adds a bright, tangy finish, while fresh parsley and a squeeze of lemon bring everything together. It’s like paella’s pasta-loving cousin-and it’s ready in under an hour.

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Ingredients

2 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 5 cups water to a boil in a medium pot. Reduce heat to low to keep warm. Wash and dry produce. Break the linguine into 1- to 2-inch pieces. Core, deseed and dice bell pepper into ¼-inch pieces. Halve, peel and finely dice onion. Quarter lemon. Roughly chop parsley.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add bell pepper and onion; cook, stirring occasionally, until browned and softened, 4-6 minutes. Season with salt and pepper.
3. Add broken linguine and another drizzle of olive oil to the pan. Cook, stirring, until noodles are golden, 1-2 minutes. Reduce heat to medium; add tomato paste, smoked paprika and half the garlic powder. Cook, stirring, until fragrant, 30-60 seconds. Stir in stock concentrates and 1 cup hot water from the pot. Bring to a simmer; cook, stirring occasionally, until liquid is absorbed. Continue adding hot water ½ cup at a time, stirring, until pasta is al dente and liquid is absorbed, 10-15 minutes total.
4. In a small bowl, combine mayonnaise, remaining garlic powder, a squeeze of lemon juice, salt and pepper. Set aside.
5. Rinse shrimp and pat dry. When fideuà has about 5 minutes left, add shrimp to the pan; cook, stirring, until opaque and cooked through. Turn off heat; stir in half the parsley. Taste and adjust seasoning. If too thick, add a splash of hot water.
6. Divide fideuà between shallow bowls. Top with dollops of garlic aioli and sprinkle with remaining parsley. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free linguine?

Yes, you can substitute regular linguine or spaghetti. Break it into pieces and toast as directed. Cooking time may vary slightly.

What can I use instead of seafood stock concentrate?

You can substitute with 1 cup of fish or shrimp stock or use chicken stock with a pinch of seafood seasoning.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water to loosen.