Fresh Salsa Pasta with Grilled Chipotle Honey Shrimp
Sweet and spicy shrimp are the perfect protein for this fresh pasta dish. It’s a quick summer meal, so you can enjoy the evening more.
Fresh Salsa Pasta with Grilled Chipotle Honey Shrimp
Total Time 30 minutes
Calories 280 kcal
Ingredients
- 1 tbsp. honey
- 2 tsp. lime juice
- 1 tsp. vegetable oil divided
- 1 tsp. chipotle chili powder
- 1 clove garlic minced
- Pinch each salt and pepper
- 12 oz. large shrimp peeled and deveined
- 4 oz. fettuccine
- 2 tbsp. crumbled feta cheese
- 2 tsp. chopped fresh cilantro
Salsa Pasta:
- 2 tsp. vegetable oil divided
- 1 cup chopped red pepper
- 2/3 cup chopped red onion
- 2 cloves garlic minced
- 1 cup chopped tomato
- 1 small jalapeño pepper seeded and diced
- 3 tbsp. chopped fresh cilantro
- 2 tbsp. lime juice
- 1/2 tsp. ground cumin
- Pinch each salt and pepper
Instructions
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Preheat grill to medium-high heat. In large, shallow dish, whisk together honey, lime juice, oil, chili powder, garlic, salt and pepper; add shrimp, tossing to coat. Thread shrimp onto 4 large metal or soaked bamboo skewers. Let stand for 10 minutes.
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Meanwhile, cook pasta according to package directions. Drain.
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Salsa Pasta: Heat oil in large skillet set over medium heat; sauté red pepper, onion and garlic for about 3 minutes or until starting to soften. Toss with pasta, tomato, jalapeño, cilantro, lime juice, cumin, salt and pepper.
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Grill shrimp for 1 to 2 minutes per side or until pink, well-marked and curling around edges.
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Divide Salsa Pasta evenly among 4 plates. Top with shrimp and sprinkle evenly with feta cheese and cilantro.
Recipe Notes
For added flavor, add 1/4 tsp. smoked paprika to shrimp marinade.
