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.