Spicy Shrimp and Pasta is an easy and quick meal you can have on the table in less than 30 minutes. This seafood pasta dish is also healthy and delicious, making it perfect for a quick weeknight dinner.
*Disclaimer - This recipe was originally published in 2011. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.
Having started Weight Watchers a couple of weeks ago, I wanted (and needed) to make something healthy and light so I took a big bag of cooked shrimp out of the freezer to thaw.
From there, I wasn't quite sure what I was going to do with it, but I knew I'd come up with some interesting ideas as the day progressed.
Printable Recipe Card
SPICY SHRIMP and PASTA
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 medium onion minced fine
- 3 cloves garlic minced fine
- salt and pepper to taste
- 1 teaspoon red pepper flakes
- 1 bag thawed shelled, and divined cooked or uncooked shrimp (I used cooked)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- 1 16 jar (16 ounces) prepared salsa
- 1 box (13 ounces) whole grain pasta
- 1 medium avocado diced
- salt and pepper to taste
Instructions
- -Thaw shrimp and rinse. Remove tails (optional) and keep cool until ready to cook.
- -Heat olive oil and butter in a large sauté pan on medium heat.
- -Add minced onion and garlic. Cook for approximately 5 minutes. Add the red pepper flakes and cook for a few minutes.
- -Meanwhile, in a large stockpot, cook the pasta following the package directions and drain.
- -Add the jarred salsa to the pasta and stir to combine thoroughly. Cover and keep warm.
- -Returning to the sauté 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.
Notes
Nutrition
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Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Deb Lane says
This sounds fantastic, Thanks for sharing!
Carole says
Hi there. This week's Food on Friday is all about prawns and shrimp dishes. So it would be great if you linked this in. This is the link . Have a good week.
PS I am following you now. If you like Carole's Chatter it would be great if you followed me back.
Carole says
thanks for linking in to Food on Friday. Looking forward to your follow back. Cheers
doughmesstic says
Renee - this looks wonderful! I love shrimp in my pasta - but I have never used avocado in it. Great idea! (this coming from the winner of the avocado contest. eeek!) Thanks for the inspiration - keep up the great work! BTW - your painted pottery is fantastic! 🙂
SMITH BITES says
love these kinds of dishes - especially when the days are crazy and you need good food, fast; this dish does that - great job!
kat says
I think maple syrup would go great with bratwurst!
Paula says
My husband and all his family love shrimp. I'm bookmarking this for the next get-together. As I don't eat any kind seafood, me showing up with this will knock their socks off. LOL Beautiful post Renee.
RJ Flamingo says
So pretty! Those of us with adventurous spirits have to stick together, right? LOL!
Amanda says
Great recipe... this looks like it is so delicious!!!