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.
Mexican Inspired Shrimp Pasta
Ingredients
1 lb cooked shrimp
1 cup Lawry’s Chipotle Marinade
1 TSP cooking oil (we used PAM cooking spray)
1 15 oz can black beans
1 15 oz can diced tomatoes
1 15 oz can corn
1 cup diced onion
1 bell pepper, diced
1/4 cup salsa
8 oz spaghetti (we used wheat spaghetti)
Method
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.
Bring a medium pot of water to a boil. Cook spaghetti to package directions & drain.
Meanwhile, saute onion in a large skillet over high heat for a minute.
Add bell pepper and saute for another minute.
Lower heat to medium.
Add corn, black beans, and diced tomatoes. Stir to combine. Heat thoroughly (3 mins)
Add salsa & shrimp and mix thoroughly. (about 6 mins)
Add pasta and mix thoroughly.
Serve immediately.
