This recipe: AMAZING! The taste is unique but creamy. And the different textures of the crispy breaded shrimp, avocado, and noodles combined contribute to its unique rich flavor.
Feel free to print the recipe for yourself below, but for those who are interested, I’m going to go into a little more detail in regards to the process of making this delish dinner.
1 1/2 lb. of shrimp
3 TBSP of bread crumbs
2 TBSP of olive oil
1 can of chicken broth (14.5 oz)
1 cup of heavy whipping cream
2 cups of mango peach salsa
8 oz of linguine
3 TBSP of fresh cilantro, finely chopped
1 avocado, sliced
salt & pepper
Here’s how to make it:
While you can opt to get raw shrimp, I went ahead and purchased the pre-cooked shrimp. Once the shrimp are coated with flour, it’s hard to tell if they’re cooked all the way, so having the pre-cooked shrimp takes the guess work out it.
The first thing you’ll want to do is take the tails off of the shrimp before coating them with the flour, salt & pepper. There are certainly different ways to go about coating shrimp in flour, but I choose to just sprinkle flour on a plate before placing the shrimp on it. I then sprinkled the shrimp with salt and pepper and then flipped them so both sides were covered with flour.
Because the recipe calls for 1 1/2 pounds of shrimp, I had to go through this process several times.
In batches, I heated 2 TBSP of olive oil in a large skillet over medium-high heat. I added the shrimp in an even layer. After flipping them every 30 seconds, it didn’t take long for the shrimp to become light brown and crispy, which is exactly what I wanted. And again, because we’re dealing with a pound and a half of shrimp, I cooked them in two batches.
When all of the shrimp were done, I placed them on a paper plate. Hey, one less dish to wash, right?
After removing all of the shrimp from the pan, I added the broth, salsa and cream to the pan, followed by the linguine.
I brought the mixture to a boil and then turned the heat down to medium and covered the skillet.
While I waited for that to cook, I went ahead and chopped up the avocado and cilantro.
When the noodles and sauce were done cooking, I plated the noodles. Then topped them with the crispy shrimp, avocado, and cilantro.
I’m telling you, this recipe is amazing and one that your entire family will likely enjoy!
Here’s the printable recipe. Enjoy!
- 1 1/2 lb. of shrimp
- 3 TBSP of bread crumbs
- 2 TBSP of olive oil
- 1 can of chicken broth (14.5 oz)
- 1 cup of heavy whipping cream
- 2 cups of mango peach salsa
- 8 oz of linguine
- 3 TBSP of fresh cilantro, finely chopped
- 1// Season the shrimp with salt and pepper to your liking before breading.
- 2// To bread the shrimp, I added the bread crumbs to a bowl before adding the shrimp to toss and coat.
- 3// Heat 2 TBSP of olive oil in a large skillet over medium-high heat. Add shrimp to the skillet in an even layer (you might have to cook them in two batches). Cook for 2 minutes per side, until the bread crumbs are golden brown and the shrimp are pink.
- 4// Remove the shrimp and set aside.
- 5// In the pan, combine the broth, heavy whipping cream, salsa and linguine. Bring to a boil, then cover and reduce the heat. Simmer for 15 minutes or until the linguine is cooked.
- 6// Meanwhile, dice the avocado and chop the cilantro and set aside.
- 7// Once the pasta and sauce are ready, add to plate and top with shrimp, cilantro and avocado. Enjoy!