Spicy Shrimp Pasta
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Spicy Shrimp Pasta

Spicy Shrimp 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.

Spicy Salsa and Shrimp Pasta Recipe

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.

 
 
SPICY SALSA AND SHRIMP PASTA    {PRINT THIS RECIPE}
 
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 medium size 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)
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.
 
 
 
 
 
 
 
 
 
 
 
 

 

9 Comments

  1. Great recipe… this looks like it is so delicious!!!

  2. So pretty! Those of us with adventurous spirits have to stick together, right? LOL!

  3. 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.

  4. I think maple syrup would go great with bratwurst!

  5. SMITH BITES

    love these kinds of dishes – especially when the days are crazy and you need good food, fast; this dish does that – great job!

  6. doughmesstic

    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! 🙂

  7. 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.

  8. thanks for linking in to Food on Friday. Looking forward to your follow back. Cheers

  9. This sounds fantastic, Thanks for sharing!

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