Fideo Verde Seco (Garlic Shrimp and Cilantro Noodles)

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).