Wow, that title is quite the mouthful, no?
When I saw this recipe (which was originally made with chicken) pop up on two of my favorite blogs, Taste of Home Cooking and Cassie Craves, I knew I needed to make it. See- these two blogs post simple, reliable recipes that use everyday ingredients. They both update their blogs so often that I can't keep up, but believe me I greatly appreciate it. With that said, when they both made this and both loved it I knew I needed to try it.
I really liked how it was a pasta dish with a Mexican flare instead of the traditional Italian pasta dish. I had all of the ingredients on hand except the sour cream which made this super practical and easy. It came together with ease and tasted amazing. The shrimp were so delicious I would consider making them again with or without the pasta! They were just that good. Overall a winner in our house and I can see this making another appearance in the Stephanie Cooks kitchen.
Source: Slightly adapted from A Taste of Home Cooking
1 pound spaghetti or angel hair pasta
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon coarse grind black pepper
1 pound large shrimp, peeled and deveined
4 tablespoons extra virgin olive oil, divided
1 finely chopped white onion
1 tablespoon minced garlic
1 cup salsa verde
1 14.5-ounce can petite diced tomatoes
1/2 cup sour cream
1- Cook pasta according to package directions and drain. Set aside.
2- Place chili powder, smoked paprika, cumin, garlic powder, salt and pepper into a small bowl, stirring to combine.
3- Pat the shrimp dry, then place in the spices and rub into both sides.
4- Heat 2 tablespoons oil in a large, oven-safe pot over medium heat. Add shrimp and cook until pink on both sides, about 3-4 minutes each side.
5- Remove from pan and cover with foil until ready to serve.
6- In the now-empty skillet, heat 2 tablespoons oil over medium heat. Add onions and garlic, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, and sour cream, stirring to combine. Just before serving add cooled pasta to the sauce and stir to combine. Top with the shrimp.