Mango Shrimp Pasta

This recipe is quick and easy. I made it last night with some boiled shrimp I already had in the fridge. I used HEB-brand Mango Pico de Gallo. Next time, I’ll start with raw shrimp, so if you go that way too, follow the following directions:

Mango Shrimp Pasta

Ingredients:

• 1 lb. raw medium shrimp, peeled & deveined
• 8 oz. capellini pasta (angel hair)
• 1/4 cup extra virgin olive oil
• 2 cubes chicken bouillon
• 4 tablespoons Mango pico de gallo
• 1 tbsp garlic powder
• 1 tsp onion powder
• 1 tsp Tony Chachere’s Creole seasoning
• 1 tsp capers
• 1/4 cup parmesan cheese
• 2 quarts water

In a large Dutch oven, place bouillon cubes in water. Bring to a boil. When bouillon cubes are dissolved, drop in pasta.

In a large skillet, or wok, heat olive oil over medium heat. At the first hint of steam, add shrimp, seasonings, capers and pico. Sauté until shrimp are bright orange and the onions in the pico are translucent. Remove from heat and set aside.

When pasta floats, either taste a piece, or use grandma’s method and throw it up against the wall—if it sticks, it’s done. When done, drain in a colander.

Dole out pasta either in large soup bowls, or plates. Pour sautéed shrimp mixture over pasta. Sprinkle on parmesan cheese. Enjoy! Serves about four.