This Caribbean Shrimp Pasta is a fabulously fresh pasta for spring and summer! Golden, crunchy shrimp are paired with a zesty mango-peach salsa with avocado and linguine. So good!
This pasta dish has an explosion of flavors in every bite! You’ll love it.
Here’s all you’ll need: Shrimp, linguine, cream, chicken broth, Mango Peach salsa, avocado, and cilantro for garnish.
Most of the popular salsa brands have a Mango-Peach version. We love Sabra Mango-Peach salsa!
You can make this with chicken too if you are not a shrimp person! :)
How to Make The Best Shrimp Pasta Dish
First, generously season the shrimp with salt and pepper, and toss to coat.
Next, add flour one tablespoon at a time, tossing to coat, until the shrimp is evenly coated with flour and no longer sticky.
Heat one tablespoon olive oil in a 12-inch skillet over medium-high heat. When the oil is very hot and just starts to smoke, add the shrimp in an even layer. (You may have to do two batches.)
Cook for 1-2 minutes per side, until crust is golden and shrimp are pink.
Remove the shrimp to a plate and set aside.
In the same skillet, add the broth, cream, salsa, and linguine. You can break the linguine into smaller pieces if your skillet isn’t large enough, but I left mine whole.
Cover and simmer for 15 minutes until you have the fabulously saucy pasta.
Top with shrimp and garnish with cilantro if desired.
Finally top with a little diced avocado. Here’s the secret to buying a good avocado. It should be slightly soft, but not mushy. It definitely should not be rock hard. Flick off the stem. If it’s brown underneath, it’s no good — the inside will be brown too. If the avocado is soft but still green under the stem, it’s just right.
Hope you enjoy this fresh summery pasta! :)
Caribbean Shrimp Pasta
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Prep Time: 15 minutes -
Cook Time: 20 minutes
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Total Time: 35 minutes
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Yield: 5 servings 1x
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Category: Dinner
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Method: Stove
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Cuisine: Caribbean
Prep Time:
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Cuisine:Description
This Caribbean Shrimp Pasta is a fabulously fresh pasta for spring and summer! Golden, crunchy shrimp are paired with a zesty mango-peach salsa with avocado and linguine. So good!
Ingredients
- 1.5 pounds shrimp (peeled, deveined, tails removed)
- salt and pepper to taste
- 2–3 tablespoons flour
- 1–2 tablespoons olive oil
- 2 cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 2 cups mango peach salsa
- 8 ounces linguine pasta
- 2–3 tablespoons fresh cilantro, chopped
- 1 avocado, diced
Instructions
- Generously season the shrimp with salt and pepper. Toss to coat. Add flour one tablespoon at a time, tossing to coat, until the shrimp is evenly coated with flour and no longer sticky.
- Heat one tablespoon olive oil in a 12-inch skillet over medium-high heat. When the oil is very hot and just starts to smoke, add the shrimp in an even layer. (You may have to do two batches.) Cook for 1-2 minutes per side, until crust is golden and shrimp are pink. Remove the shrimp to a plate and set aside.
- In the same skillet, add the broth, cream, salsa, and linguine. You can break the linguine into smaller pieces if your skillet isn’t large enough, but I left mine whole. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes.
- Meanwhile, diced the avocado and chop the fresh cilantro. When the pasta is tender, stir the sauce to combine, then plate the pasta. Top with shrimp, avocado, and cilantro. Serve and enjoy! :)
i have made this several times and love it! when avocado is not in season i just omit.
Hi guys, I live in India where we don’t get Mango Peach Salsa. Any option for me?
Just made this tonite, it was really good! Thanks for the recipe!
Have made this for my family, and it’s a winner. Thank you!
I made this last night. Delicious! I cooked the shrimp in a separate pan near the end of pasta/sauce cooking time. I was afraid they would be cold if I cooked them first.
Nevermind on my previous comment, apparently my phone didnt load a whole section of the recipe. Oops! :)
I like the use of salsa with this recipe. Looks great! Can’t wait to try. Btw I just noticed flour wasn’t listed in the recipe described with your pictures and step by step directions. I couldn’t quite figure out how salt and pepper created such a coating in those pictures haha ;) thanks for the recipe!
Made this tonight with Mango Salsa (it’s all they had at the store) and it was delicious. Quick and easy to put together and minimal dishes. I will definitely make this again, thanks for sharing the recipe.
I made this last week and my wife offered the ultimate compliment – “If I had this in a restaurant I would be really pleased!”
Great dish and so easy to make. We all loved it!
This is just gorgeous, and I love how simple it is! Pinned and added to the menu plan as we speak :)
Looks great! Could you do this w frozen shrimp? If so -how? Thanks!
Probably just defrost the shrimp and then follow the recipe as written
This looks soooo delish! I wish I wasn’t lactose intollerant!
I think I might need to make two versions of this, one with chicken and one with shrimp! This might be our dinner Friday…if I still have energy!
Thanks for the great recipe!
Amanda,
What an awesome looking dish! I can’t wait to try it! I really do enjoy your blog and I like how you photograph things, especially food cooking – it’s like I can just taste it! I have just started a blog and find myself inspired by yours! Thanks for sharing!
Michele
This looks great. I love how easy and feasible all your recipes are. No random ingredients that will only be used for one dish and then sit and waste away in your cupboard. Nothing with 30 ingredients. Keep these coming!
This looks wonderful! I’m taking this recipe to the beach with me this summer!
odompartyof5.blogspot.com
This sounds so good. Thanks Kevin and Amanda and have a great Monday.