1 bag thawed, shelled and divined cooked or uncooked shrimp (I used cooked)
zest of 1 lemon
juice of 1 lemon
1 small bunch flat leaf parsley, chopped finely
1 16 oz. jar of salsa (I used flame grilled veggie)
1 box (13.25 oz) whole grain pasta (I used rottini)
1 avocado, cut into a medium dice
salt and pepper to taste
-Thaw shrimp and rinse. Remove tails (optional) and keep cool until just ready to cook.
-In a large saute pan, heat olive oil and butter on medium heat.
-Add minced onion and garlic. Cook approximately 5 minutes. Add the red pepper flakes and continue to cook an additional few minutes.
-Meanwhile, in a large stock pot, cook the pasta following the package directions and drain.
-Add the jarred salsa to the pasta and stir to completely combine. Cover and keep warm.
-Going back to the saute pan, add the lemon juice (remember to zest it first) to the garlic, onions and red pepper flakes and then add the shrimp. -Cook only a few short moments on medium/low heat until the shrimp curl up a bit and turn opaque (if they’re uncooked, to begin with). Do not overcook.
-It is now time to add the cooked shrimp mixture to the pasta and salsa. Stir gently to combine.
-To the shrimp and pasta mixture, sprinkle the chopped parsley and lemon zest over top.
-Right before service, add your diced and chopped avocado to the top.
✉️free email series ✉️
Kudos Kitchen's 5 Secrets to Your Best BBQ
Renee's favorite tips to make your backyard BBQ a complete success
Can I help you find something?
Hi! I’m Renée! Thanks for visiting. I hope you’re hungry!! 😉