Santa Fe Pasta Shrimp
Elevate your dinner game with Santa Fe Pasta Shrimp, a vibrant fusion of bold Southwestern flavors and creamy pasta goodness. This comforting yet zesty dish combines tender shrimp, sautéed bell peppers, sweet corn, and juicy cherry tomatoes in a luscious Parmesan cream sauce infused with paprika, cumin, and chili powder for an irresistible smoky kick. Tossed with perfectly al dente penne pasta, each bite bursts with color, texture, and flavor, making it an ideal centerpiece for a weeknight meal or casual entertaining. Serve with a sprinkle of fresh cilantro and a squeeze of lime for a bright, citrusy finish that brings it all together. Quick to prepare in under 45 minutes, this shrimp pasta recipe is a delightful blend of spice and creaminess that's sure to impress your taste buds and dinner guests alike.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup sweet corn kernels (fresh, canned, or frozen)
- 1.5 cups cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup chicken broth
- 0.5 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne pasta
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 4 lime wedges (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp, sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, and sauté for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for 30 seconds until fragrant.
Add the diced red and yellow bell peppers and cook for 3-4 minutes until softened.
Stir in the sweet corn kernels and cherry tomatoes, cooking for another 2 minutes.
Pour in the chicken broth and heavy cream, stirring to combine. Reduce the heat to medium and bring the mixture to a simmer.
Stir in the paprika, cumin, chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.
Stir in the Parmesan cheese until melted and well incorporated.
Return the cooked shrimp to the skillet and gently mix them into the pasta and sauce.
Taste and adjust seasoning as needed. If desired, garnish with chopped cilantro and serve with lime wedges on the side for a fresh citrusy touch.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 7.4 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 906 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
