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© Meredith Corporation. All rights reserved. Used with permission.
In a large, heavy-bottomed pot, heat oil over medium-high heat. Add noodles and stir with tongs until golden brown, about 2 minutes. Add garlic, smoked paprika, salt and, if desired, saffron; cook 1 minute. Pour in 1 1/2 cups seafood stock. Bring to a simmer, reduce heat to medium and cook 4 minutes. Add shrimp and cook, stirring frequently, for 6 to 8 minutes, or until shrimp are cooked and pasta is tender. If noodles seem too dry, add remaining 1/2 cup seafood stock. Stir in 1/3 cup chopped parsley.
Serve immediately, garnishing with additional parsley, if desired.