In a large, heavy-bottomed pot, heat
oil on medium-high. Add noodles and stir
with tongs until golden brown, about
2 minutes. Add garlic, smoked paprika,
salt and, if desired, saffron. Cook 1 minute.
Pour in 11/2 cups of the seafood stock.
Bring to a simmer, then reduce heat to
medium and cook 4 minutes. Add shrimp
and cook, stirring frequently, for 6 to 8
minutes or until shrimp are cooked and
pasta is tender. (If noodles seem too dry,
add remaining 1/2 cup seafood stock.) Stir
in chopped parsley.
Serve immediately, garnishing with