Spicy Cuban Shrimp Soup with Noodles

Ingredients

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

Directions

1. Warm the oil in a large pot over medium-high heat until it looks glossy and hot. Stir in the bell pepper, jalapeño, and onion, and cook, stirring frequently, until the vegetables begin to soften, about 4 minutes. Add the garlic and cook, stirring, for 3 minutes more.
2. Pour in the wine and bring it up to a boil, then turn down the heat and let it simmer for 5 minutes. Stir in the broth, tomato paste, oregano, cumin, crushed red pepper, bay leaf, and citrus juices. Add salt and pepper to taste.
3. Bring the soup back to a boil, then lower the heat to medium-low and let it simmer for 20 minutes. Add the shrimp and cook only until they are cooked through, about 2 minutes. With a slotted spoon, move the shrimp to a platter and let them sit until you can handle them comfortably. Remove the shells and devein the shrimp.
4. Stir in the pasta and cook until it is tender. Add the cleaned shrimp back to the pot. Remove and discard the bay leaf, then ladle the soup into bowls and serve right away.