Seafood Pasta

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A creamy seafood pasta recipe with a Southwest veggie medley and shrimp that comes together in about 30 to 45 minutes.

Servings servings

Prep Time 15

Cook Time 30

Total Time 45

Equipment

Food processor

Ingredients

8 ounces pappardelle
1 tablespoon olive oil
1 teaspoon minced garlic
½ medium red bell pepper diced
¼ medium white onion diced
12 sweet cherry tomatoes halved
½ cup frozen whole kernel corn
¼ cup frozen green peas
2 to 3 pinches sea salt
¾ cup heavy cream
½ cup cotija cheese grated, plus extra for garnish
¼ cup parmesan cheese shredded
1 tablespoon chipotle puree see notes
½ medium lemon juiced, plus extra for serving
½ tablespoon butter
10 large shrimp precooked
Cilantro chopped, optional garnish

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Instructions

Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente, about 10 minutes. Reserve about a quarter cup of pasta water, then drain and set aside.
In the meantime, heat olive oil in a large frying pan over medium. Add the garlic, pepper, onion, frozen corn, and frozen peas and season with 1 to 2 pinches of sea salt. Sauté until soft, about 5 minutes. Then add the cherry tomatoes and cook for 1 to 2 minutes until warm.
Turn the heat to medium-low and add the heavy cream. Stir in the cotija cheese and parmesan until melted, then stir in the chipotle purée and lemon juice. Add a pinch of sea salt, stir, and adjust lemon juice and salt to taste.
In a separate, small frying pan, add the butter and precooked shrimp and reheat over medium-high for about 8 to 10 minutes until seared, flipping once or twice during cooking.
Finally, add the pappardelle to the sauce and stir gently to combine. Add a splash of pasta water to help the sauce cling.
Plate the pasta topped with shrimp. Garnish with grated cotija cheese and fresh cilantro, then squeeze extra lemon juice over each dish before serving.

Notes

Precooked shrimp: We like to use precooked shrimp to make this seafood pasta recipe super easy! Buy a frozen bag and defrost however much you need for this dinner, and then reheat it on the stove with butter and it'll taste just as good as freshly cooked shrimp.

Chipotle purée: To make the chipotle purée, buy a can of chipotles in adobo and purée it in a food processor or blender. You won't use all of it, but you can store it in the fridge for 1 to 2 months and use it in other recipes that call for chipotles in adobo. You can also make it into a delicious hot sauce by blending it with white vinegar, lime juice, and garlic!

Cooking tip: Setting your mise en place before making this recipe will help make it super easy to follow and ensure the best results! If you don’t know this term, check out our article that covers what mise en place is and why it’s important here.

Serving suggestions: This seafood pasta goes great with a side salad or fresh bread and dipping oils.

Storing and reheating leftovers: The reason we don't mix the shrimp into this pasta is so that you can store leftovers without the seafood, which will make them last much longer. Store leftover pasta (pasta, veggies, and sauce only - no shrimp) in an airtight container in the fridge for up to 4 days. Reheat single servings for about 2 minutes in the microwave, stirring halfway through, and serve with freshly cooked shrimp.

Author: Nicole Langdon

Calories: 1118kcal

Course: Dinner, Main Course

Cuisine: Fusion, Italian, Southwest

Keyword: butter, chipotle puree, cilantro, cotija, fine sea salt, frozen corn, frozen peas, garlic, heavy cream, lemon juice, olive oil, pappardelle, parmesan, red bell pepper, shrimp, summer, sweet cherry tomatoes, white onion

Nutrition