This Cuban shrimp soup is ramped up with citrusy, mojo-inspired flavors. A base of sautéed onion, bell pepper, jalapeño, and ample garlic gives way to an oregano- and cumin-spiked broth. Then, thin angel-hair noodles cook right in the broth, as do shell-on shrimp, which are peeled after they're poached, allowing the shells to add extra flavor in the process.
Why this recipe works:
- An onion, garlic, bell pepper, and jalapeño base lends both heat and sweetness to the soup.
- Three types of citrus juice—lemon, lime, and orange—add layers of flavors to the simple wine, chicken stock, and tomato-based broth.
- Shell-on shrimp poach right in the pot, contributing extra flavor to the broth; the shells are removed after poaching.
Note: The soup base can be made a few days in advance, but for best results, wait to cook the pasta and shrimp in the broth until you're ready to serve it.
Spicy Cuban Shrimp Soup With Noodles
About This Recipe
|Active time:||20 minutes|
|Total time:||1 hour|
|This recipe appears in:||Sunday Supper: Spicy Cuban Shrimp Soup With Noodles|
- 1 1/2 tablespoons extra-virgin olive oil
- 3/4 cup finely diced red, orange, or yellow bell pepper
- 1 jalapeño, minced
- 1 large yellow onion, finely diced
- 4 medium cloves garlic, minced
- 1 1/2 cups dry white wine
- 3 cups low-sodium chicken broth
- 1/3 cup tomato paste
- 1/2 teaspoon dried oregano
- 3/4 teaspoon cumin
- 1/4 teaspoon crushed red pepper
- 1 bay leaf
- 1 1/2 tablespoons fresh lemon juice from 1 lemon
- 1 1/2 tablespoons fresh lime juice from 2 limes
- 1 tablespoon fresh orange juice from 1 orange
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds medium shell-on shrimp
- 6 ounces angel hair pasta
Heat oil in a large pot over medium-high heat until shimmering. Add bell pepper, jalapeño, and onion and cook, stirring often, until vegetables start to soften, about 4 minutes. Add garlic and continue cooking, stirring, for 3 minutes longer.
Add wine, bring to a boil, then lower heat and simmer for 5 minutes. Add broth, tomato paste, oregano, cumin, crushed red pepper, bay leaf, and citrus juices. Season with salt and pepper.
Return to a boil, reduce heat to medium-low, and simmer for 20 minutes. Add shrimp and cook just until cooked through, about 2 minutes. Using a slotted spoon, transfer shrimp to a platter and let stand until cool enough to handle. Shell and devein shrimp.
Add pasta and cook until tender. Return cleaned shrimp to soup. Discard bay leaf, ladle soup into bowls, and serve immediately.