Seafood
No items found.
Mexican Shrimp Spaghetti
Prep
cook
total
Ingredients
For the Green Sauce
- 3 poblano peppers
- 1 jalapeño pepper
- ⅓ white onion
- 1 garlic clove
- 2 tablespoons Mexican crema
- 4 ounces (½ block) cream cheese
- 1 handful fresh cilantro
- 2 teaspoons Spanglish Asadero Garlic Salt Seasoning
- ½ cup milk
For the Pasta and Shrimp
- 8 ounces spaghetti
- 1½ pounds shrimp, peeled and deveined
- 1 tablespoon salt
- ½ teaspoon black pepper
- 2 tablespoons paprika
- 2 teaspoons Spanglish Asadero Garlic Salt Seasoning
- A drizzle of olive oil
- 2 tablespoons butter
Garlic Salt
Directions
- Roast the poblano peppers on a comal or skillet until charred on all sides. Transfer them to a plastic bag and let them steam for 10 minutes. Remove the skin and add the peppers to a blender.
- Add the jalapeño, white onion, garlic, Mexican crema, cream cheese, cilantro, Spanglish Asadero Garlic Salt Seasoning, and milk to the blender. Blend until smooth and set aside.
- Cook the spaghetti according to the package directions. Drain and set aside.
- Season the shrimp with salt, black pepper, paprika, Spanglish Asadero Garlic Salt seasoning, and a drizzle of olive oil. Mix well to coat all the shrimp evenly.
- In a large skillet, melt 1 tablespoon of butter. Add the shrimp and cook for 7–8 minutes, or until fully cooked. Remove the shrimp from the skillet and set aside.
- In the same skillet, melt the remaining tablespoon of butter. Add the cooked spaghetti and the green sauce. Stir well until everything is combined.
- Return the shrimp to the skillet and cook until the sauce begins to simmer.
- Serve immediately and enjoy!
