Spanish Noodles with Shrimp and Peas

• CAL/SERV: 355

• YIELDS: 6 SERVINGS

• PREP TIME: 0 HOURS 20 minutes

• TOTAL TIME: 0 HOURS 35 minutes

INGREDIENTS

• 2 c. lower-sodium chicken or seafood stock

• 1 bottle clam broth

• 1 tbsp. tomato paste

• 3 tbsp. olive oil

• 1 medium red pepper

• 3 clove garlic

• 1 tsp. smoked paprika

• 1 c. frozen peas

• 1 lb. shelled, deveined shrimp

• 1/2 c. chopped fresh parsley

• 1 lemon

DIRECTIONS

• In a tiny lined pan, heat stock and clam broth to cook on medium-high. Whisk in fixings. Uncover and cut back heat to low.
• In an oven-safe 12-inch cooking pan, heat oil on medium till hot. Add noodles; cook 3 to 5 minutes or till golden, stirring. Add red pepper, garlic, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Cook 3 minutes, stirring. Add broth mixture and peas. Heat to boiling on high; reduce heat and simmer 15 minutes or till noodles absorb liquid and square measure tender.
• Heat broiler on high.
• Toss shrimp with 1/2 teaspoon paprika. prepare over roast noodles. Broil 2 to 3 minutes or till shrimp square measure roast through. Garnish with parsley and lemon wedges.

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