Toasted Noodles with Shrimp & Chicken

Toasted Noodles with Shrimp & Chicken

There are two cookbooks I regularly cook out of: SkinnyTaste and Milk Street, both have amazing recipes. This recipe below is from the Milk Street Cookbook called “The New Rules”. I’ll go on record now saying, I hate shrimp in every single form that it comes in. So, the original recipe only calls for shrimp but I add chicken to my version. So feel free to leave out the chicken or shrimp or add spicy sausage or leftover steak, whatever you got. Don’t use regular paprika in place of the smoked paprika. Also 6 oz of pasta isn’t a ton of pasta, so double the amount of pasta, paprika and chicken broth to make more.

Ingredients

½ cup mayo

1 lemon zested and juiced

3 cloves garlic-minced or grated

1 lb uncooked shrimp

1 lb boneless chicken breasts or thighs-diced into bite sized pieces

3 teaspoons smoked sweet paprika

Salt & Pepper

Olive oil

6 oz angel hair pasta-broken into 1 inches pieces

1 medium onion-chopped

1 large tomato-chopped

2 cups chicken broth

1-2 pinches saffron threads

½ cup fresh parsley-chopped

Directions

In a small bowl mix together mayo, lemon zest, lemon juice and one garlic clove grated. Refrigerate until ready to use. Preheat your oven broiler. Heat an oven proof large skillet over medium high heat. Add about 2 tablespoons olive oil and chicken pieces to the pan. Season with salt, pepper and 1 teaspoon smoked paprika. Stir and cook until the chicken is no longer pink, about 5 minutes. Transfer chicken to a plate to save for later. Wipe out the skillet and add another 1 tablespoon of olive oil. Add pasta and stir frequently, until deep golden brown, about 5 minutes. Transfer to a medium bowl and set aside. Add 1 tablespoon of olive oil and add shrimp with 2 teaspoons smoked paprika and season with salt and pepper. Stir and cook until opaque about 2-3 minutes total. Transfer to the plate of chicken. Add 1 tablespoon of olive oil, chopped onion and season with salt and pepper. Sauté onion until soft, about 5 minutes. Add remaining 2 minced garlic cloves. Stir in toasted pasta, broth and saffron. Bring to boil over medium heat and cook uncovered until the liquid is absorbed. Stir occasionally.  Stir in chicken and shrimp. Place skillet under broiler and let brown for about 3-5 minutes until the top layer is a little crispy. Remove skillet from oven and spoon on a few dollops of the mayo mixture. Sprinkle with parsley. Serve with remaining mayo mixture on the side.