Creamy Mexican Shrimp Pasta

This is a simple, flavorful creation that's ready to party on your plate! Creamy cheesy sauce, buttery shrimp, and Pico De Gallo all make this Creamy Mexican Shrimp Pasta Recipe a love fest for your taste buds!

Ingredients

• 1 lb shrimp (we used jumbo 18/20)
• 16 oz fettuccine pasta
• 2 tablespoons unsalted butter
• 3/4 teaspoon chili powder
• 1/2 teaspoon sea salt
• pinch of red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1 7 oz can green chiles
• 2 oz white wine (splash for deglazing the skillet)
• 1 lime
• 1 avocado (diced)

For the sauce:
• 8 oz Oaxaca Cheese (grated- reserve some for topping)
• 1 cup milk
• 2 Tablespoons flour
• 12 oz can chicken broth
• 1/4 teaspoon cayenne pepper
• pinch of red pepper flakes
• 1/2 teaspoon salt

For the Pico De Gallo:
• 2 small diced plum tomatoes (diced)
• 1 small onion (diced)
• 1 tablespoon lime juice
• 2 tablespoons cilantro
• 1 serrano chile - minced (optional)

Instructions

Pico de Gallo:
1. Dice everything, mix together and set aside.

Pasta:
1. Bring a large pot of water to a boil for fettuccine pasta and cook al dente using package instructions, do not rinse. Drain leaving some pasta water in the bottom, and cover. (Tip: I bring the water to a rolling boil and turn on low until almost ready to put the pasta in as it doesn't take as long to bring back to a boil, salt the water well after adding the pasta. Al dente is still a tiny bit of firmness when you bite into the noodle, so they don't turn too mushy).

Sauce:
1. Using a non stick saucepan on low heat, warm up 1 cup milk and slowly add grated cheese. Add more cheese once last batch has melted. Keep stirring until last added batch melts. The cheese will most likely form a large clump in your pot, this is fine.
2. Once the cheese is melted mix 2 tablespoons flour into a 1/4 cup of cold chicken broth. Stir well and pour into milk and cheese mixture. Stir for a minute or two, and cheese clump will start to dissolve into the milk.
3. Slowly add in the rest of the chicken broth, until desired consistency is reached. Then add 1/4 teaspoon cayenne pepper, pinch of red pepper flakes and salt. Set on warmer burner or on lowest setting just to keep warm.

Shrimp:
1. Melt two tablespoons butter in a large non stick skillet over medium high heat. Season shrimp well with 3/4 teaspoon chili powder, 1/2 teaspoon sea salt, 1/4 teaspoon cayenne pepper, pinch of red pepper flakes. Quickly sear shrimp on both sides, they turn pink and curl so you know they're done.
2. Remove to a plate and set aside. Deglaze skillet with a splash of white wine and add drained green chiles, drained pasta and stir in cream sauce. (If you don't use all the pasta, you can freeze it)

Assembly:
1. Place the pasta on the bottom, arrange the shrimp on top of the pasta and top in the center a scoop of Pico de gallo, diced avocado and scatter with chopped fresh cilantro. Enjoy with margaritas or white wine!

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