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.
- 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
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.
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