Chef Campanaro cooked a version for Martha Stewart using fava beans. I liked the nutty flavor and bright green color they add, especially with the red bell pepper. But fava beans aren’t in season right now and are a fair amount of work, what with shelling them twice. Edamame is a nice stand-in, offering the same nutty taste and touch of color. They’re available frozen at Trader Joe’s, among other places. As a bonus, you’ll end up with more than you need for the recipe – they make a great snack. If you can’t find them, frozen peas will add the color, but with a sweet note rather than nutty.
This recipe isn’t difficult at all, but there are a lot of moving parts. Doing some of them ahead – such as cooking and shelling the edamame, peeling and cleaning the shrimp, using the shells to flavor your stock (also optional) and even breaking the pasta into short pieces – makes it all come together much more quickly at meal time.
Shrimp fideos with red bell pepper and edamame
Serves 3 (see Kitchen Notes)
1 package frozen edamame (or 1/2 cup frozen peas, thawed)
1/2 pound small or medium-sized raw shrimp
salt and freshly ground black pepper
1 cup chicken broth or stock, unsalted or reduced sodium preferred
8 ounces vermicelli or other thin pasta, broken into 2-inch pieces
1 red bell pepper, chopped
1 medium yellow onion, chopped
1 tablespoon minced garlic
1 teaspoon sweet paprika
1/4 cup dry white wine [editor's note: substitute cooking wine]
Parmesan cheese (optional)
Do ahead. Cook the edamame according to package directions. This can be done a day ahead, storing cooked edamame in the shells in the fridge. An hour or so before cooking the, shell 1/2 cup of edamame beans and set aside.