In order to make this...
Caribbean Shrimp Pasta
Ingredients:
- 1.5 pounds shrimp (peeled, deveined, tails removed)
- salt and pepper to taste
- 2-3 tablespoons flour
- 1-2 tablespoons olive oil
- 2 cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 2 cups mango salsa
- 8 ounces linguine pasta
- 2-3 tablespoons fresh cilantro, chopped
- 1 avocado, diced
Directions:
- Generously season the shrimp with salt and pepper.
- Add flour one tablespoon at a time, tossing to coat, until the shrimp is evenly coated with flour and no longer sticky.
- Heat one tablespoon olive oil in a 12-inch skillet over medium-high heat.
- When the oil is very hot and just starts to smoke, add the shrimp in an even layer.
- Cook for 1-2 minutes per side, until crust is golden and shrimp are pink.
- Remove the shrimp to a plate and set aside.
- In the same skillet, add the broth, cream, salsa, and linguine.
- Bring to a boil, then cover, reduce heat, and simmer for 15 minutes.
- Meanwhile, diced the avocado and chop the fresh cilantro.
- When the pasta is tender, stir the sauce to combine, then plate the pasta.
- Top with shrimp, avocado, and cilantro.
- Serve and enjoy
You need to make this...
Mango Salsa
Ingredients:
- 3 ripe mangos, diced
- 1 medium red bell pepper, chopped
- ½ cup chopped red onion
- ¼ cup packed fresh cilantro leaves, chopped
- 1 jalapeño, seeded and minced
- 1 large lime, juiced (about ¼ cup lime juice)
- ⅛ to ¼ teaspoon salt, to taste
Directions:
- In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño.
- Drizzle with the juice of one lime and mix well.
- Season to taste with salt.
- For best flavor, let the salsa rest for 10 minutes or longer.
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