Spicy Shrimp Pasta Recipe - Kudos Kitchen by Renee

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.

*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.

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 of 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 rotini)

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 for approximately 5 minutes. Add the red pepper flakes and continue to cook for an additional 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 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.

A baking sheet and napkin loaded with Butterscotch Ritz Cookies with a glass of milk in the background.

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Comments

Deb Lane says

August 31, 2012 at 7:12 pm

This sounds fantastic, Thanks for sharing!

Carole says

August 30, 2012 at 7:16 pm

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

August 30, 2012 at 10:54 pm

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

doughmesstic says

January 12, 2011 at 5:41 pm

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

January 11, 2011 at 1:59 am

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

January 11, 2011 at 1:10 am

I think maple syrup would go great with bratwurst!

Paula says

January 10, 2011 at 5:28 pm

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

January 10, 2011 at 7:20 pm

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

Amanda says

January 10, 2011 at 4:27 pm

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

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