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Margarita Herb Shrimp Pasta

The weather is changing, meaning more beautifully sunny days and cool evenings for dinner outdoors perhaps.

Here's a quick and yummy recipe to add to your repertoire. It's easy enough to make on a busy week night too, as it's ready in under 30 minutes.

This meal was made as one of our FREE monthly Cooking Classes on IG. The recap is available @Tastingqueensmarket

You can sub all the citrus juices, garlic and cilantro (except for garnish) with 2-4 tbsp of TQM Spicy Margarita Herb Marinade to make your life even easier.

Let's get to it then, shall we?


1-1 1/2 lb large or jumbo shrimp (peeled and deveined)

14 - 16 oz of your favorite pasta

2 limes (1 lime zested)

1 lrg white onion diced

5 cloves of garlic minced

1 cup of chopped cilantro

1/4 jalapeno seeded and sliced

3 tbsp olive oil

2 tbsp butter or margarine

1/4 cup water

Salt and pepper to taste

Water/salt for cooking pasta.

Sliced baby bell peppers for garnish.


Bring water for cooking pasta to a boil, generously salt the water and cook according to the package's instructions (usually about 7-9 minutes).

Drain pasta, reserving 2-3 tbsp of liquid. Add pasta to a mixing bowl and stir in 2 tbsps olive oil, 3 tbsps chopped cilantro and the juice of half a lemon then set aside.

Heat a large skillet and add 1 tbsp of olive oil and 2 tbsps Butter and stir. When butter is melted, add chopped onion, 1/2 tsp salt and 1/4 tsp pepper. Cook for about 2 minutes on medium heat. Add minced garlic, lime zest and 2-3 tbsp of cilantro and stir. Cook for an additional minute then push veggies to sides of the pan, making a round space in the center.

Add shrimp one at a time to pan until all is added.


Season shrimp with 1 tsp TQM Seafood Spice before adding to pan.

Squeeze strained juice of remaining limes and stir pan contents well. Add 1/4 cup of water and sliced jalapenos.


Add 1 tbsp of your favorite Tequila here!

Cook for an additional 3-4 minutes until shrimp is pink and just curled, making a tight "C" shape.

Place pasta on large serving dish, then spoon shrimp sauce over it. Generously top with remaining chopped cilantro and peppers.

Serve and enjoy.