Creamy Fideos with Chipotle Shrimp

1. Chipotle Shrimp

In a saucepan, heat the canola-olive oil blend over medium heat. Add the diced onions and minced garlic, cooking until fragrant and translucent. Stir in the crushed tomatoes, chipotle pepper, bay leaf, cumin, epazote, oregano, cinnamon, black pepper, allspice, and salt. Simmer for 10-15 minutes, then blend until smooth. Add the shrimp to the sauce and cook until they turn pink and opaque, about 3-4 minutes per side. Set aside.

2. Creamy Fideos

In a large pan, heat the canola-olive oil blend over medium heat. Add the fideos pasta and toast until golden brown, stirring occasionally. Remove from heat. In the same pan, heat oil and sauté the diced onions and minced garlic until soft. Stir in the canned chickpeas, crushed tomatoes, chipotle pepper, bay leaf, cumin, epazote, oregano, cinnamon, black pepper, allspice, and salt. Add the chicken base and water, stirring to combine. Let simmer for 5-10 minutes, then blend until smooth. Stir in heavy cream and mix well. Add the toasted fideos to the creamy sauce. Simmer until the pasta is tender and absorbs the flavors, about 5-7 minutes. Stir in chicken stock for added depth.

3. Garnishes

Spoon the creamy fideos onto a plate. Top with chipotle shrimp and drizzle with extra chipotle cream sauce. Garnish with toasted almonds, chopped parsley, and a lemon wedge.