Introduction:
Shrimp and pasta dishes have always been a staple in my kitchen, but the addition of pico de gallo takes this recipe to a whole new level. I first discovered this fusion during a beachside vacation, where the local flavors of fresh shrimp and zesty salsa were everywhere. Combining these elements with pasta created a refreshing and vibrant dish that quickly became a family favorite. Whether it’s a quick weeknight dinner or a summer gathering, this shrimp and pasta recipe with pico de gallo never fails to impress!
Recipe Details:
Ingredients List:
For the Shrimp and Pasta:
- 12 oz pasta (spaghetti, linguine, or your choice)
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup Parmesan cheese, grated (optional)
- Fresh parsley for garnish
For the Pico de Gallo:
- 3 ripe tomatoes, diced
- 1 small red onion, finely chopped
- 1 jalapeño pepper, minced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later.
2. Prepare the Pico de Gallo:
While the pasta cooks, make the pico de gallo. In a medium bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir to mix and set aside, allowing the flavors to meld.
3. Sauté the Shrimp:
In a large skillet, heat olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Add the shrimp, seasoning with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and are fully cooked.
4. Combine Pasta and Shrimp:
Add the cooked pasta to the skillet with the shrimp. Toss everything together, adding reserved pasta water a little at a time to create a light sauce. Stir in Parmesan cheese if using, and adjust seasoning with salt and pepper.
5. Serve with Pico de Gallo:
Plate the shrimp and pasta, and generously top with the fresh pico de gallo. Garnish with parsley for added freshness and enjoy!
Unique Tips, Variations, and Insights:
Customization Tips:
- Feel free to substitute the shrimp with grilled chicken or even tofu for a vegetarian option.
- For a creamier dish, add a splash of heavy cream or a spoonful of Greek yogurt before serving.
Expert Advice:
- The key to perfect shrimp is not overcooking. Once they turn pink and opaque, they’re ready. Overcooked shrimp can become rubbery, so keep an eye on them!
- Fresh pico de gallo adds a burst of flavor and color, but you can also experiment with roasted or sautéed vegetables like bell peppers or zucchini for a different take.
Cultural Context:
- Pico de gallo, a traditional Mexican salsa, brings freshness and acidity to this dish, balancing the richness of the pasta and shrimp. This fusion of Italian and Mexican flavors makes the dish both vibrant and satisfying.
Nutrition Facts:
(Per serving, based on 4 servings)
- Calories: 450
- Fat: 14g
- Carbohydrates: 52g
- Protein: 28g
- Fiber: 4g
- Sugars: 5g
FAQ Section:
Q1: Can I make this dish ahead of time?
A: You can prepare the pico de gallo ahead of time and store it in the fridge for up to 2 days. The shrimp and pasta are best served fresh, but leftovers can be reheated.
Q2: What type of pasta works best?
A: Spaghetti or linguine are great choices, but penne or fettuccine would also work well. Just use your favorite!
Q3: Can I make this recipe spicier?
A: Absolutely! You can increase the heat by adding more jalapeño to the pico de gallo or sprinkling in extra red pepper flakes during cooking.
Conclusion:
This shrimp and pasta recipe with pico de gallo combines the best of Italian and Mexican cuisines for a dish that’s full of flavor, color, and texture. It’s become a favorite in my home, and I hope it will in yours too. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe will not disappoint. Don’t forget to share your variations and experiences with me—I’d love to hear how you make this dish your own!
Leave a Reply