caribbean Archives - Life's A Tomato

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.

Different Fruits, Different Dish!

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

This dish is best prepared in a cast iron skillet. Nothing conducts heat better!

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

Also try my pesto shrimp with mushrooms.

Inspired by a recipe from Kevin and Amanda.

Print Pin

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

Cook Time 35

Total Time 45

Servings

Calories 492kcal

Author Based on a recipe from Kevin and Amanda

Ingredients

1 ½ 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
½ 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.