Shrimp and Pasta Recipes with Pico de Gallo: A Flavorful Fusion of Mexican and Italian Flavors
Well now, if you wanna make somethin’ real tasty and quick, I got this shrimp and pasta recipe with pico de gallo that’ll have everyone in your house askin’ for seconds. It’s a good mix of that creamy pasta and zesty pico de gallo, just like the best of both worlds, Mexican and Italian! Ain’t too hard to do neither, so let me tell ya how it’s done, step by step.
Ingredients for Shrimp and Pasta:
- 8 oz of pasta (I like the fettuccine best, but any kinda pasta’ll do)
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 4 cloves of garlic, minced real fine
- 1/2 cup of heavy cream (that’s what makes it creamy, ya know)
- 1/4 cup of grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley for garnish (if you got some, don’t have to be fancy)
Ingredients for Pico de Gallo:
- 2 tomatoes, diced real small
- 1/4 cup of onion, finely chopped
- 1 jalapeno, seeds taken out, chopped fine (if you want it spicy, leave the seeds in)
- 1/4 cup of fresh cilantro, chopped up
- 1 tablespoon of lime juice (real fresh if ya got it!)
- Salt, to taste
Step-by-Step Instructions:
First things first, we need to get that pasta cookin’. Just put it in a big pot of salted boiling water and cook it up just like it says on the package. I like mine al dente, so don’t let it sit too long. Once it’s done, drain it and set it aside. Easy so far, right?
Now, while the pasta’s cookin’, let’s get the shrimp goin’. Heat up that olive oil in a big pan over medium-high heat. Throw in the garlic and cook it just till it smells good—don’t burn it, though! Add the shrimp to that pan and cook ’em up for about 3-4 minutes on each side, till they turn pink and look all juicy. When they’re done, take ‘em outta the pan and set ’em to the side.
Next, pour in that heavy cream into the same pan, scrape up all the bits of shrimp and garlic stuck to the bottom, and let it simmer a little bit till it thickens up. Stir in the Parmesan cheese and season it with salt and pepper to your likin’. That’s where the creamy goodness comes in!
Now, throw the shrimp back in and toss it all together with the pasta. Make sure everything’s coated in that creamy sauce, just like a good ol’ hug from grandma!
Okay, while all that’s goin’ on, let’s make that pico de gallo. Just toss together them tomatoes, onions, jalapenos, cilantro, and lime juice in a bowl. Sprinkle a little salt on top and give it a good mix. This here pico de gallo is what gives the whole dish a nice fresh kick, so don’t skip it!
Alright, time to put it all together. Grab a big ol’ plate, pile up the shrimp and pasta with that creamy sauce, and top it off with a generous spoonful of your homemade pico de gallo. Sprinkle some parsley on top if you feel fancy. Now, it’s ready to eat!
Serving Suggestions:
Folks can eat this right on its own, but if ya wanna go all out, serve it with some crusty bread to mop up that creamy sauce. You can even add a salad on the side if you got some greens in the fridge.
This shrimp and pasta recipe with pico de gallo is perfect for any day of the week, whether you got a few folks over or just want somethin’ good for yourself. It’s easy, it’s tasty, and it’s sure to be a hit, no matter the occasion!
Tags：[Shrimp Pasta Recipe, Shrimp and Pasta with Pico de Gallo, Creamy Shrimp Pasta, Pico de Gallo, Easy Shrimp Recipes, Mexican Pasta Recipes, Shrimp Recipes, Pasta with Pico de Gallo, Shrimp Fettuccine, Fresh Pico de Gallo]
Original article by the Author:Aminah,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/shrimp-and-pasta-recipes-with-pico-de-gallo-a-flavorful-fusion-of-mexican-and-italian-flavors/
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