Cuban Shrimp Noodle Soup


  • 1 1/2 cups dried shrimp(available at hispanic and oriental markets)

  • 1 cup red pepper, finely diced

  • 1 cup onion, finely diced

  • 3 tablespoons fresh garlic, finely minced

  • 3 tablespoons extra virgin olive oil

  • 3 tablespoons tomato paste

  • 1 jalapeno(seeded if you don't like it spicy), finely diced

  • 1 tablespoon dried oregano

  • 1 tablespoon dried parsley

  • 1 tablespoon salt

  • 1/4 cup lemon juice

  • 8 cups water

  • 2 pounds fresh small shrimp, peeled and deveined (our first choice is Laughing Bird shrimp)

  • 4 bundles angel hair pasta

  • Lime wedges for serving 


  • In a dutch oven, heat olive oil over medium high heat, add garlic, red pepper, onion, and jalapeno, saute about 5 minutes.

  • Add tomato paste and dried shrimp, saute about 2 more minutes, paste should darken to a deep red color.

  • Add dried herbs and salt, pour in water and bring to a boil. Reduce heat to low simmer, continue to simmer for 30 minutes.

  • Strain soup through a fine mesh sieve, pushing down on the solids to release all of the liquids.

  • Return broth to pot, bring back to a boil, add noodles, reduce heat and cook about 3 minutes. Add shrimp and lemon juice, cook about 5 minutes longer and it’s done.

  • Serve with fresh lime wedges, squeeze over soup before serving. Serve with some toasted bread and butter.