Spicy Cuban Shrimp Noodle Soup

barbara lentz


Delicious soup not really that spicy.

☆☆☆☆☆ 0 votes
15 Min
30 Min
Stove Top


1 1/2 Tbsp
olive oil
1 large
red bell pepper finely diced
1 large
jalapeno seeded and finely diced
1 large
onion finely diced
6 clove
garlic minced
2 c
dry white wine
3 c
chicken broth
3 Tbsp
tomato paste
1 tsp
each dried oregano and cumin
1/2 tsp
red pepper flakes
juice from 1 lemon 1 lime and 1 orange freshly squeezed
1 1/2 lb
medium uncooked shrimp peeled and deveined
6 oz
angel hair pasta
salt and pepper to taste


1Add oil to large pot over medium high heat. Add bell pepper, jalapeno and onion and cook until vegetables start to softened about 4 minutes. Add garlic and cook 3 minutes longer
2Add wine and bring to a boil. Lower heat and simmer for 5 minutes. Add broth, tomato paste, oregano, cumin crushed red pepper and citrus juices. Bring to a boil and reduce to a simmer and cook 10 minutes. Add the pasta and simmer 20 more minutes until tender. Add shrimp the last 5 minutes of cooking.
3Season with salt and pepper

About Spicy Cuban Shrimp Noodle Soup

Course/Dish: Other Soups
Main Ingredient: Seafood
Regional Style: Cuban