Spicy Cuban Shrimp Soup With Noodles Recipe

• 1 1/2 tablespoons extra-virgin olive oil
• 3/4 cup finely diced red, orange, or yellow bell pepper
• 1 jalapeno, 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

1. Heat oil in a large pot over medium-high heat until shimmering. Add bell pepper, jalapeno, and onion and cook, stirring often, until vegetables start to soften, about 4 minutes. Add garlic and continue cooking, stirring, for 3 minutes longer.
2. 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.
3. 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.
4. Add pasta and cook until tender. Return cleaned shrimp to soup. Discard bay leaf, ladle soup into bowls, and serve immediately.

extravirgin olive oil, red, yellow onion, garlic, white wine, lowsodium, tomato paste, oregano, cumin, red pepper, bay leaf, lemon juice, lime juice, orange juice, kosher salt, shellon, pasta

Taken from www.seriouseats.com/recipes/2014/08/spicy-cuban-shrimp-soup-noodles-recipe.html (may not work)