Shrimp Fideuà Content

This centerpiece-worthy crowdpleaser is a spin on the Spanish dish Fideuà, Paella's noodle-based cousin. It's full of unique textures and features our Tingly Chili Wavy Noodles and a Chili Crunch-powered aioli. 

Let's party—this March, we're sharing dinner party-ready recipes from our friends @chuckycruz and @haileecatalano. Chuck and Hailee developed a 4-course, home cook-friendly meal featuring our flavor-packed pantry essentials. Each course is an absolute stunner that'll surely impress any crowd. 

Serves 4-6. 

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For the aioli, combine kewpie and Momofuku Chili Crunch in a small bowl. Add a teaspoon or so of water to help thin it out and make it easy to drizzle. Set aside.

Add shrimp to a medium bowl and toss with Momofuku Tingly Seasoned Salt and olive oil. Set aside. 

Heavily coat the bottom of a large 12-inch cast iron pan with olive oil. Add Momofuku Tingly Chili Wavy Noodles and toast over medium heat, stirring frequently until golden brown, about 5-6 minutes. Remove from the pan and set aside.

Add onion, peppers, garlic, ginger, and a touch more oil if needed and cook until the veggies are very tender, about 5-7 minutes. Stir in tomato paste and cook until browned, 1-2 minutes. 

Stir in two of the reserved liquid seasoning packets from the noodles.

Add in chicken broth and return noodles to the pan.

Bring to a simmer, cover and cook over medium low heat until the noodles are tender, 6-8 minutes. Uncover and stir every now and then to make sure everything is cooking evenly.

Once noodles are cooked, turn off the heat and stir in the peas. Top with the shrimp and broil until the shrimp are cooked and the top of noodles are a bit crunchy.

Served topped with the aioli, cilantro, scallions, and lemon wedges on the side.

Learn more about Fideuà from Eater and National Geographic.