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!
Do you love the song “Despacito”? I love that song. All summer last year we’d go to our favorite Mexican restaurant in town and have my two margaritas, and wonder why they never played that song at the restaurant. So we’d have to play it in the car on the way home. It was pretty new at the time, we did eventually find out Luis Fonsi is Puerto Rican, and our Mexican friends were only playing music they were familiar with.
Well, fast forward to this spring and I’m trying to find some inspiration to write this post. I asked Mr. Yum to play that song and he pulls up a search with hundreds of versions, literally every spin you could imagine. So we listened to a few of them and that song sounds good in just about any language including a fusion between Chinese and Spanish. I don’t have a clue what they saying, but it just speaks to your soul in any language. Like a smile!
It’s not very often something comes along that practically the whole world embraces in such a way. But there was even a metal cover band version people! This guy does metal versions of tons of songs, like Frozen’s, “Let it Go” and Adele’s “Hello” So you just never know these days, I’m surprised some of these haven’t hit the viral media.
In fact, talking about my favorite restaurant, “La Fiesta“, is where I got the idea for this new dish. They offered a lenten menu option that had something similar to this, but it had poblanos and more of an alfredo cream sauce. Well the poblanos were all gone at the store, so I thought green chiles would work well, even though you never see green chiles (or Hatch chiles) in an authentic Mexican restaurant either. Green chiles like what you find in the can at the grocery store actually originated in New Mexico, by the Ortega family. So just like the “Despacito” song, Mexican restaurants don’t have a history with green chiles either.
I don’t think a lot of Americans know how lucky we are. We have the opportunity to learn from, love, and embrace the whole world right in our own neighborhoods. Where else on earth do people get to intertwine with all the cultures we have, all within a few blocks of their house? And we all have so much more in common then we ever thought we could. We love our families, we love good food, and we all love a smile and a pretty song! It really is the simple things.
Speaking of simple things, this is a simple little creation from the love of all these flavors coming to party on one plate! From the creamy cheesy sauce to the peppered buttery shrimp topped with Pico De Gallo, avocado, and fresh cilantro. All over yummy pasta.. it’s a love fest for your taste buds!
To make this sauce we’re using a a Mexican melting cheese, Oaxaca; with a rich flavor and meltability just right for this sauce. It’s like Mozzarella, meets string cheese (literally, it comes in a knot that can be unwound) and with a little science it can be easily turned into a sauce. Not too science-y it just needs a little flour and milk and 10-15 minutes of your time, not much different than an Alfredo sauce. So if you have a favorite Alfredo sauce you can totally use that!
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