Fideo Verde Seco (Garlic Shrimp and Cilantro Noodles)

By Paola Briseño-González

Published June 5, 2025

  • Kelly Marshall for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
1 hour
Prep Time
10 minutes
Cook Time
35 minutes, plus 15 minutes’ resting
Rating
5(102)
Comments
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Fideo, a staple comfort dish in Mexican home cooking, is prepared in two popular styles: sopa de fideo, a tomato-based broth soup typically served as a first course, and then there's fideo seco — the spoonable main course where pasta is toasted in olive oil until golden and nutty (just like a rice pilaf), then drowned in a bright-tasting, herby salsa verde made with whatever’s hanging around your fridge (cilantro! sad spinach! that half-used bunch of basil!). All the greens get blitzed with jalapeño for a subtle kick. Right before the pasta absorbs all that flavor, add thinly sliced asparagus or other quick-cooking vegetables, like peas, for a fresh summer moment. Finish with a drizzle of crema, a shower of crumbly salty cheese and more fresh herbs. Top it with garlicky shrimp and eat it with a fork, or stuff it into a tortilla.

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Ingredients

Yield:4 to 6 servings

  • 1 ½ cups (lightly packed) cilantro leaves and tender stems, roughly chopped

  • 1 cup spinach leaves (about 1 ounce) 

  • ¼ cup (lightly packed) basil, sorrel or tarragon leaves, plus more for garnish

  • 1 jalapeño, roughly chopped

  • 3 cups low-sodium chicken or vegetable broth, or water

  • Sea salt and freshly ground black pepper

  • 8 ounces dried fideo noodles, filini or angel hair pasta

  • 4 tablespoons extra-virgin olive oil, divided

  • 2 medium garlic cloves, minced

  • 1 pound peeled and deveined large shrimp 

  • ½ cup sour cream, thinned out with a bit of water, for drizzling   

  • 4 ounces crumbled cotija, or other dry salty cheese, such as ricotta salata 

  • 1 medium avocado, thinly sliced

  • ½ lime, plus wedges for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

35 grams carbs; 195 milligrams cholesterol; 563 calories; 16 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 31 grams fat; 4 grams fiber; 659 milligrams sodium; 36 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 375 degrees and place a rack in the upper-middle position. Combine cilantro, spinach, basil, jalapeño, broth and 1 teaspoon salt in a blender. Blend at high speed until smooth; reserve.

  2. Step 2

    If using angel hair pasta, working in batches over a large, rimmed sheet pan, break in thirds with your hands. If using fideo or filini, proceed with the recipe. Arrange the pasta on the sheet pan in an even layer and drizzle with 2 tablespoons of oil. Toss the pasta with your hands, spreading it until shiny and coated in oil. Transfer the sheet pan to the oven and bake, stirring or shaking it halfway through, until the pasta is evenly golden brown, 5 to 7 minutes.

  3. Step 3

    Set a large, heavy sauté pan, paella pan or a wide Dutch oven over medium-high heat. Using tongs, transfer the toasted pasta to the pan. Pour the cilantro-spinach puree directly over the pasta. Press the pasta into an even layer to submerge it as much as possible; any noodles that poke over the sauce will still cook and may get deliciously crispy.

  4. Step 4

    Bring to a simmer, and then reduce the heat to medium-low to maintain a gentle simmer. Partially cover and cook until the broth is mostly absorbed, 5 minutes. Uncover and press down on the pasta to keep it compact; cook until it is firm when tapped, has no visible liquid and small craters form across the surface, 6 to 10 minutes. Turn off the heat and let rest, uncovered, for 15 minutes before serving.

  5. Step 5

    Meanwhile, heat the remaining 2 tablespoons oil in a separate large skillet over medium-low. Cook garlic, stirring occasionally, until fragrant and light golden brown, 1 minute. Season the shrimp with salt and pepper and cook, stirring to prevent the garlic from burning, until shrimp are just cooked through, about 4 minutes. Transfer the shrimp to a plate.

  6. Step 6

    Squeeze the juice of half a lime over the skillet of fideo and arrange avocado and shrimp on top. Garnish with extra herbs, drizzle with thinned-out sour cream and sprinkle with cheese. Serve straight from the pan, with lime wedges on the side (or serve at room temperature for a creamier, firmer texture).

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Ratings

5 out of 5
102 user ratings
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Comments

E.C.

@505 Courtney That’s how my Mexican mom has always done it, and how my grandmother did it before her.

505 Courtney

I hate turning on the oven in the summer. I suppose I could brown/fry the noodles in the same skillet I’d simmer them in.

christine jensen

I agree! I don't see how the result would be different! Trying tonight.

Patricia C

I didn't have any shrimp so I made it with chicken - cooked a chicken breast separately and shredded it, added it at the point where the shrimp is added. It was delicious! Will be making this again!

Sheri Emerick

I concur with JoCo, less broth next time so it doesn’t take forever to cook down. Served this at a progressive dinner and it was delicious at room temp. Received rave reviews and several people asked for the recipe. I’ll use a larger jalapeño next time for some added kick.

Ekaterina

I agree this is a delicious recipe. I also agree the toasting of fideo (or angel hair) can be done stovetop. These instructions to bake are helpful though for anyone who has not prepared (or eaten) fideo, and therefore may not know how much or little to toast. Also, toasting in the oven is great for a cook who may have other responsibilities because it eliminates the requirement to pay too much attention. Choose your method and enjoy this flavorful recipe!

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