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.
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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
(full printable recipe at the end of this post)
Pasta was one of the first dishes I ever learned how to make. It’ so simple, and once you learn one recipe, the rest becomes just as easy. This shrimp pasta takes less than 30 minutes and will be the best dinner you’ll have all month.
To start on the recipe simply cook the pasta al dente according to package instructions then drain and set aside. While pasta is boiling, prepare shrimp in a skillet, and set aside. Next, cook the onion and peppers in the same skillet, stirring frequently until the onion is transparent, then stir in garlic and cook until fragrant.
Now you’ll stir in the pasta sauce and simmer, stirring occasionally until sauce is heated through. Add shrimp and simmer, then stir in lime juice. Last but now least, serve over hot pasta and garnish with cilantro and grated Parmesan cheese.
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 Mexican 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 – If you like taco salad, you’re going to love this taco Pasta Salad. Full of Mexican inspired flavors this side dish is perfect for a summer potluck or BBQ.
Baja Shrimp Tacos – Loaded with garlic roasted shrimp, avocado, sweet peppers, tomatoes and spicy chipotle mayo making these the BEST shrimp tacos. The perfect quick and delicious meal any night of the week.
Oven-Baked Pineapple Chicken Quesadillas – Super easy to make and you’ll have dinner in under 20 minutes. They are stuffed with southwest seasoned chicken, caramelized pineapple, sweet peppers and onions with lots of melty cheese.
Easy Chicken & Cheese Enchiladas – oven ready in 15 minutes and on the table in another 30 minutes. Fast and full of flavor!
Unfried, Fried Ice Cream – This recipe is super easy, fast and delicious. Prepare it ahead of time and keep in the freezer to serve at 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.
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- 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
- 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.
Recipe from Making Life Better
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Calphalon Tri-Ply Stainless Steel Cookware, Dutch Oven, 5-quart
Calphalon Tri-Ply Stainless Steel Cookware, Sauce Pan, 4 1/2-quart
Extra Large Bamboo Cutting Board for Kitchen with Juice Groove - 17.5 x 13.5 x 0.75 inch
Zwilling J.A. Henckels Chef's Knife
Le Creuset Deep NonStick Stir Fry Pan
Nutrition Information:Yield: 6 Serving Size: 1
Amount 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.