Creamy Shrimp and Pasta Recipe with Pico de Gallo: A Perfect Fusion of Richness and Freshness
Well now, if you’re lookin’ for a dish that’s gonna fill your belly up and still make ya feel light and fresh, this creamy shrimp and pasta recipe with pico de gallo is just the thing. Ain’t no fuss about it, just a good ol’ mix of creamy and fresh, just like how we like it back home.
First off, you gotta start with them shrimp. Ain’t no need to get fancy, just get y’all some fresh shrimp and clean ‘em up right. You can get them peeled or not, it don’t matter, but you gotta make sure you get the tails off unless you like lookin’ at them. I usually go for about a pound or so, maybe more if you’re really hungry. You want ‘em nice and tender, so don’t overcook ‘em. Just toss ‘em in a pan with a little butter or oil, salt, and pepper, and let ’em cook ‘til they’re pink. Don’t take long, maybe five minutes or so. Just keep an eye on ‘em.
Now, while them shrimp are cookin’, you can start on that pasta. I like to use fettuccine or spaghetti, but whatever you got in the pantry works just fine. Boil up some water, add a little salt, and toss your pasta in there. It’s gotta cook until it’s nice and soft, just like we want it. Don’t forget to stir it a little so it don’t stick together. When it’s done, drain it and set it aside, but don’t toss out all that water—keep a little in case you need to thin out the sauce later on.
Now comes the fun part—the sauce! Take a big ol’ pan, get some butter or heavy cream in there, and heat it up. Once it’s melted, you can add some garlic if you like. Don’t be shy with that garlic, it’s what gives it all that flavor. Cook it until it’s nice and fragrant, but don’t burn it now. Then, slowly pour in some cream—heavy cream, mind you. This is what’s gonna make the sauce all rich and creamy. You can add a little salt, pepper, and maybe a pinch of red pepper flakes if you like it spicy. Let that cook down for a few minutes till it thickens up.
Once your cream sauce is just right, you can add the shrimp back in there. Don’t forget about that pasta too! Toss the pasta right into that creamy goodness and mix it all around. You might need to add a little of that pasta water to thin it out, depending on how thick the sauce got. Stir it all up and let it sit for a minute so the pasta soaks up all that flavor.
But wait, you ain’t done yet! This here dish ain’t complete without a little pico de gallo on top. Now, pico de gallo is real simple to make, just chop up some fresh tomatoes, onions, and cilantro, and squeeze in a lime. Add a pinch of salt and mix it all together. You want it fresh and zesty to balance out the rich creaminess of the pasta. If you like it spicy, go ahead and throw in a jalapeno or two. Don’t forget to taste it! It should be tangy, fresh, and just a little bit spicy.
When everything’s ready, plate it up. Put that creamy shrimp and pasta on a dish, and then spoon some of that pico de gallo right on top. The contrast between the cool, fresh salsa and the rich, creamy pasta is just perfect. Makes for a mighty fine meal that’ll stick to your ribs, but won’t leave you feelin’ too heavy.
And there ya go! You got yourself a meal that’ll make everyone ask for seconds. It’s simple, but it hits all the right spots—rich, creamy, fresh, and a little bit spicy. Don’t forget to serve it up with a side of bread or maybe a little salad if you want somethin’ extra. Now, that’s what I call a good dinner.
Tags：[Creamy Shrimp Pasta, Shrimp and Pasta Recipe, Pico de Gallo, Pasta Recipe, Shrimp Recipe, Creamy Pasta, Mexican Salsa, Easy Pasta Dinner]
Original article by the Author:yixunnet,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/creamy-shrimp-and-pasta-recipe-with-pico-de-gallo-a-perfect-fusion-of-richness-and-freshness/
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