Mexican Shrimp Linguine
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
Mexican Shrimp Linguine combines three things my family loves; pasta, shrimp and Mexican flavor. This shrimp pasta recipe has a little bit of heat with a whole lot of delicious and it can be whipped up in a hurry.
Table of Contents
Mexican Shrimp Linguine
Oh, how I love when two of my favorite cuisines come together to make one mouth-watering dish. This Mexican shrimp linguine brings all the flavors of your favorite Mexican recipes and combines it with a classic Italian linguine dish for a dinner you won’t want to miss.
With freshly cooked shrimp, served with warm linguine tossed in a spicy tomato sauce, the flavors in this recipe are good enough to make everyone come back for seconds, and maybe even thirds.
It’s simple and quick to throw together making it the perfect weeknight dinner recipe, while also being sophisticated enough to serve at your next dinner party. No matter how you serve up your shrimp pasta, you won’t regret it.
The Type of Shrimp To Use For Pasta
There are a lot of different types of shrimp out there to choose from, and while I love all types of shrimp equally, some work better than others for certain types of recipes.
Sizes range anywhere from colossal, extra jumbo, jumbo, extra-large, large, all the way down to tidy. Technically, any of these sizes will work if you’re in a bind, but for this recipe, I chose to use the large size.
While the term “large” might seem like it’s still going to be pretty big, it’s actually the standard size you will see in most recipes. If you prefer to have more, smaller pieces of shrimp, I suggest using either small or tiny shrimp instead. No matter what size shrimp you use, be sure to keep the weight the same.
How To Make The Best Mexican Shrimp Linguine
Simple Directions For The Best Mexican Shrimp Linguine
Pasta was one of the first dishes I learned to make—it’s so simple! This shrimp pasta comes together in under 30 minutes and might just be your favorite meal this month.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Cook the pasta, drain, and set aside.
- Sauté the shrimp, then set aside.
- Cook onion and peppers, then add garlic.
- Stir in pasta sauce, simmer, and add shrimp.
- Finish with lime juice and serve over pasta with cilantro and Parmesan.
Tips For Making Mexican Shrimp Pasta
- To take out the spice from the recipe omit the jalapeno or serrano chili pepper. They don’t add too much of a kick, but if you’re sensitive to any amount of spice, you’ll want to leave it out.
- Use fresh shrimp if possible. Frozen will always still be an option, but fresh shrimp will always taste 10 times better. If you do opt for using frozen shrimp, make sure to thaw it completely before beginning the recipe.
- If you don’t have linguine noodles, feel free to swap them out for any of your favorite pasta noodles. Spaghetti or bucatini are two of my favorite replacements for this recipe.
How To Store and Freeze Shrimp Linguine
All pasta is great leftover, so be sure to grab a few containers and save this Mexican shrimp pasta for your lunch the next day, or make an extra batch to freeze and save for a rainy day!
To store: make sure the dish has cooled completely, and place it into an airtight container. Once the shrimp linguine has been properly covered, place it in the refrigerator if you plan to eat the leftovers within the next few days. Normally I give my leftover pasta up to 5 days before I’ll throw it out, but because shrimp adds more of a spoiling risk factor, I suggest eating any leftovers within 1-2 days.
To freeze: Still, cool the pasta and place it into an airtight container. Next, place it into the freezer and store for up to three months. Once you’re ready to serve, let the shrimp linguine thaw in the refrigerator overnight and reheat however desired. For tips on the best ways to reheat pasta, check out my One-Pot Lemon Artichoke Pasta recipe.
Find More Mexican Inspired Recipes Here!
Easy Taco Pasta Salad – A flavorful, Mexican-inspired side dish perfect for summer BBQs and potlucks.
Baja Shrimp Tacos – Garlic shrimp, avocado, peppers, and chipotle mayo make these shrimp tacos a quick, tasty weeknight meal.
Oven-Baked Pineapple Chicken Quesadillas – Ready in under 20 minutes, these quesadillas are packed with seasoned chicken, caramelized pineapple, and melty cheese.
Easy Chicken & Cheese Enchiladas – Quick and full of flavor, these enchiladas bake in just 15 minutes, ready in under 30!
Unfried, Fried Ice Cream – A fast, easy dessert you can prep ahead and keep in the freezer for your next party!
Tools Used To Make This Mexican Shrimp Linguine
You can use any kind of serving spoon, but this special spaghetti serving spoon will help make sure not a single delicious ingredient is missing from your spoonful.
This is my go-to cutting board to use for simple chopping and slicing, and for serving. I love being able to just quickly chop up vegetables or cheese for appetizers and serve them right from this stylish cutting board.
I can’t live without my dutch oven! It the perfect stainless steel pan to make any large pasta dish or soup. I use mine at least three times a week and love it.
This Mexican Shrimp Linguine is a quick and flavorful dish that’s perfect for busy nights. With bold spices, tender shrimp, and a creamy sauce, it’s sure to become a new favorite!
Mexican Shrimp Linguine
Mexican Shrimp Linguine combines three things my family loves; pasta, shrimp and Mexican flavor. This shrimp pasta recipe has a little bit of heat with a whole lot of delicious and it can be whipped up in a hurry.
Ingredients
- 12 oz linguine or spaghetti
- 1 tablespoon olive oil
- 1½ pounds large uncooked, shrimp, peeled and deveined
- 1 medium onion, chopped
- 2 jalapeno or serrano chili peppers, sliced
- 2 cloves garlic finely chopped OR 1/4 teaspoon garlic powder
- 1 jar (1 lb 10 oz) pasta or marinara sauce
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
- grated Parmesan cheese, for serving
Instructions
- Cook pasta al dente according to package instructions. Drain and set aside. (While pasta is boiling, prepare shrimp and sauce.)
- Heat olive oil in deep 12-inch nonstick skillet over medium-high heat and sauté shrimp 2 minutes until almost pink. Remove shrimp from skillet and set aside.
- Cook onion and peppers in the same skillet, stirring frequently for about 6-8 minutes or until onion is transparent. Stir in garlic and cook until fragrant (about 30 seconds).
- Stir in pasta sauce and simmer, stirring occasionally, 5 minutes or until sauce is heated through. Add shrimp and simmer 2 minutes or until shrimp turn completely pink. Stir in lime juice.
- Serve over hot pasta and garnish with cilantro and grated Parmesan cheese.
Notes
Recipe from Making Life Better
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 144mgSodium: 756mgCarbohydrates: 30gFiber: 2gSugar: 3gProtein: 21g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
originally published on March 12, 2020
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
This recipe looks amazing – I am going to have to try it this week!
Kate