INGREDIENTS
1/4 cup vegetable oil
1 lb. large shrimp, peeled and deveined
2 tsp. chili powder
Kosher salt
12 oz. angel hair pasta, broken into small pieces
1 white onion, sliced thin
1 green bell pepper, thinly sliced lengthwise
1 (15 oz.) can diced tomatoes
Sour cream, pickled jalapeños and chopped fresh cilantro
DIRECTIONS
Heat 1 TBSP. vegetable oil in a dutch oven over medium-high heat.
Add the shrimp, 1 tsp. chili powder and 1/4 tsp. salt.
Cook, stirring occasionally, until the shrimp are just cooked through, about 3 minutes.
Transfer to a bowl.
Add the remaining 3 TBSP. vegetable oil and the pasta to the pot.
Cook, stirring until golden brown, 3 minutes, and transfer to a separate bowl.
Reduce the heat to medium; add the onion, bell peper, 1/2 tsp. salt and 1 to 2 TBSP. water to the pot.
Cook, stirring, until the veggies soften.
Increase the heat to medium high, stir in 2 cups water, the tomatoes, toasted noodles and 1/2 tsp. salt.
Bring to a simmer, stirring to break up any clumps.
Cover, reduce the heat to medium; cook until the noodles are tender and most of the water is absorbed, 10 to12 minutes.
Stir in the shrimp.
Top each serving with the garnishes.
Serves 4.
