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Spanish-Style Fideos with Shrimp or Egg

Toasted in oil until golden brown, these Fideos (Spanish for noodles) are paired with a rich and flavorful tomato sauce and then tossed with savory shrimp or topped with an egg, served sunnyside up.

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Joanne Tsakos

Nutrients per vegetarian fideos serving (1 1/2 cups): Calories: 325, Total Fat: 10 g, Sat. Fat: 2 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 2 g, Carbs: 48 g, Fiber: 8 g, Sugars: 8 g, Protein: 15 g, Sodium: 254 mg, Cholesterol: 186 mg

3 omnivores and 1 vegetarian
Prep Time
30 min
Cook Time
10 min
40 min


  • Olive oil cooking spray
  • 6 oz whole-wheat angel hair pasta, broken into 1-inch lengths
  • 1 tbsp olive oil
  • 1 small jalapeno chile pepper, seeded and chopped
  • 1 cup finely chopped onion
  • 3/4 cup seeded and sliced red bell pepper
  • 1 tbsp minced garlic
  • 3 cups low-sodium vegetable broth
  • 1 1/4 cups jarred or boxed unsalted crushed tomatoes
  • 1 1/2 tsp chile powder
  • 1 tsp ground cumin
  • 3/4 tsp dried oregano
  • Pinch sea salt
  • 1/4 tsp fresh ground black pepper
  • 1 large egg
  • 8 oz peeled and deveined shrimp (TIP: Frozen and thawed will work here, too.)
  • 3 tbsp chopped fresh cilantro leaves
  • 1 lime, cut into wedges


  1. Preheat oven to 425°F. Mist a 3-cup ovenproof baking dish with cooking spray and set aside.
  2. Mist a large sauté pan with cooking spray and heat on medium-high. Add pasta and toast, stirring constantly, until noodles are golden brown, about 2 minutes. Transfer to a bowl and set aside.
  3. In same pan, heat oil on medium. Add jalapeno, onion and bell pepper and sauté until onion is translucent, about 4 minutes. Add garlic and cook for 30 seconds, until fragrant.
  4. Return pasta to pan. Add broth, 1 cup water, tomatoes, chile powder, cumin, oregano, salt and black pepper. Bring to a simmer, reduce heat to low, then cover and cook, stirring once or twice, until pasta is almost tender, about 7 minutes. Remove from heat.
  5. Transfer 1 1/2 cups pasta mixture to prepared baking dish. Break egg and gently place in center of baking dish. Bake until egg whites are just set, about 7 minutes.
  6. Meanwhile, fold shrimp into remaining pasta mixture, cover, and return to stove top on medium-low heat. Cook until shrimp are pink and cooked through, about 5 minutes. Sprinkle cilantro over both dishes and serve with lime wedges.

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 308
  • Carbohydrate Content 49 g
  • Cholesterol Content 95 mg
  • Fat Content 6 g
  • Fiber Content 8 g
  • Protein Content 19 g
  • Saturated Fat Content 1 g
  • Sodium Content 611 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g