Spicy Cuban Shrimp Noodle Soup

barbara lentz


Delicious soup not really that spicy.


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


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  • 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

How to Make Spicy Cuban Shrimp Noodle Soup


  1. Add 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
  2. Add 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.
  3. Season with salt and pepper

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About Spicy Cuban Shrimp Noodle Soup

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

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