Caribbean Shrimp Pasta

I love Louisiana gulf shrimp. Nothing tastes better, in my opinion, and it’s night-and-day different than the ‘other’ shrimp you get in your grocer’s freezer. It’s probably sacrilege then to have used a bottled salsa in this dish, but time was of the essence the night I made it. And I was very happy with the end result. This Caribbean shrimp pasta tastes and feels light despite having a bit of cream added in. The cilantro, avocado and peach mango salsa give it that fresh, tropical feel.

Caribbean Shrimp Pasta

You could easily make this a completely different dish just by using a different fruit salsa, such as citrus pineapple, or mango and habanero.

Caribbean Shrimp Pasta
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4 from 1 vote

Caribbean Shrimp Pasta

This Caribbean shrimp pasta tastes and feels light despite having a bit of cream added in. The cilantro, avocado and peach mango salsa give it that fresh, tropical feel.
Course Main
Cuisine American
Keyword caribbean, pasta, shrimp
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 492kcal

Ingredients

  • 1 1/2 pounds shrimp peeled, deveined, tails removed. I used large, 20-24 count shrimp
  • Kosher salt to taste
  • ground black pepper to taste
  • 2-3 tablespoons all-purpose flour
  • 1-2 tablespoons olive oil
  • 2 cups chicken broth 1 small can
  • 1 cup heavy whipping cream
  • 1 16 ounce peach mango salsa
  • 1/2 pound pasta angel hair, linguini, etc
  • 2-3 tablespoons cilantro chopped
  • 1 avocado diced

Instructions

  • Place the shrimp into a large bowl. Season well with salt and pepper.
  • Sprinkle some of the flour over the shrimp and toss to coat. Continue adding flour and tossing the shrimp until they are coated and are no longer sticky.
  • Heat one tablespoon of the oil in a large skillet over medium-high heat.
  • Add the shrimp but do not overlap them. If you have to, work in batches.
  • Cook the shrimp about 2 minutes per side until they are pink and the coating has started to crust. Flip and cook the other side until pink and the coating crusts. Remove to a plate.
  • Add the broth to the skillet then stir in the cream, salsa and pasta.
  • Bring to a boil then reduce to a simmer, cover and simmer for 15 minutes or until the pasta is cooked through.
  • Add the shrimp and remove from heat. Stir and serve topped with avocado and cilantro.

Nutrition

Calories: 492kcal | Carbohydrates: 12g | Protein: 39g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 510mg | Sodium: 2108mg | Potassium: 713mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1218IU | Vitamin C: 25mg | Calcium: 308mg | Iron: 5mg

Nutritional values are approximate.