Mexican Inspired Shrimp Pasta
By: Bianca Avelino-...
Published: Tuesday, April 6, 2010 - 8:41am

Ingredients




1 pound cooked shrimp
1 cup Lawry’s Chipotle Marinade
1 teaspoon cooking oil (we used PAM cooking spray)
15 ounces can black beans
15 ounces can diced tomatoes
15 ounces can corn
1 cup diced onion
1 bell pepper, diced
1/4 cup salsa
8 ounces spaghetti (we used wheat spaghetti)

Preparation

1 Combine shrimp and 1 cup marinade in a medium size bowl. Mix well so that all the shrimp is coated. Place in refrigerator for at least an hour. 2 Bring a medium pot of water to a boil. Cook spaghetti to package directions & drain. 3 Meanwhile, saute onion in a large skillet over high heat for a minute. 4 Add bell pepper and saute for another minute. 5 Lower heat to medium. 6 Add corn, black beans, and diced tomatoes. Stir to combine. Heat thoroughly (3 mins) 7 Add salsa & shrimp and mix thoroughly. (about 6 mins) 8 Add pasta and mix thoroughly. 9 Serve immediately.

About


This recipe came to me while I was organizing my pantry. I saw a bottle of Lawry’s Chipotle Marinade that we hadn’t used yet. Knowing myself, I would have normally just said “I’ll use that later” and then forget about it until it was too late. This time I decided to be proactive & I thought of tossing shrimp in the marinade & making it a part of a mexican inspired pasta dish. This was a feat I hadn’t heard of. Sure there’s Italian pasta & Asian noodle dishes but Mexican? Rarely unless it’s a Mexican inspired salad. So I gave this one a go.