Creamy Mexican Shrimp Pasta With Pico De Gallo Recipe
Prep Time:
9 minutes
Cook Time:
27 minutes
Servings:
4 Servings
Ingredients
  • 3 ripe plum tomatoes, diced
  • ½ medium red onion, chopped
  • ½ medium jalapeño pepper, minced
  • ¼ cup chopped cilantro
  • 1 ½ tablespoons lime juice
  • 1 pinch salt
  • 1 pound shrimp, peeled and deveined
  • 1 ½ tablespoons olive oil, divided
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon black pepper
  • 12 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup diced or shredded Monterey Jack
  • 1 cup seafood broth
  • ¼ teaspoon salt
  • ¼ teaspoon ground cayenne
  • 1 avocado, chopped
  • 4 teaspoons chopped cilantro, for garnish
Directions
  1. Add all of the pico de gallo ingredients to a medium bowl and stir to combine. Set aside.
  2. Bring a large pot of salted water to a boil.
  3. While the water is heating, make the shrimp: Start by placing the shrimp, ½ tablespoon olive oil, and the spices in a large bowl. Toss until the shrimp are evenly coated.
  4. Heat 1 tablespoon olive oil in a heavy-bottomed skillet on medium-high.
  5. Place the shrimp in a single layer and cook for 2 minutes per side, until the inside is opaque. Remove from the heat and set aside. Work in batches if you don't have a large pan.
  6. When the water is boiling, add the fettuccine and cook until al dente according to the package directions.
  7. While the pasta is cooking, make the sauce: First, melt the butter in a wide saucepan on medium-low.
  8. When it's very hot, add the flour, whisking continuously until bubbly and the flour cooks, about 45 seconds.
  9. Pour in the milk and whisk continuously for about 5 minutes, until the mixture thickens and starts to bubble.
  10. Add the cheese and stir with a wooden spoon until completely melted, about 1 minute.
  11. Pour in the broth and whisk until warmed.
  12. Stir in the salt and cayenne pepper. Keep the sauce warm on a warming burner or a burner set to low if the pasta isn't ready yet.
  13. When the pasta is almost done, scoop out ¼ cup of pasta cooking water and set aside.
  14. Drain the pasta, add it to the sauce, and mix until evenly coated, adding some of the reserved pasta water if necessary to achieve a smooth and creamy result.
  15. Divide the pasta evenly on 4 individual dishes and place ¼ of the shrimp on top of each serving.
  16. Spoon ¼ of the pico de gallo and chopped avocado on top of the dishes and top with cilantro.
  17. Serve immediately.