Santa Fe Pasta Shrimp

Elevate your dinner game with Santa Fe Pasta Shrimp, a vibrant fusion of bold Southwestern flavors and creamy pasta goodness. This comforting yet zesty dish combines tender shrimp, sautéed bell peppers, sweet corn, and juicy cherry tomatoes in a luscious Parmesan cream sauce infused with paprika, cumin, and chili powder for an irresistible smoky kick. Tossed with perfectly al dente penne pasta, each bite bursts with color, texture, and flavor, making it an ideal centerpiece for a weeknight meal or casual entertaining. Serve with a sprinkle of fresh cilantro and a squeeze of lime for a bright, citrusy finish that brings it all together. Quick to prepare in under 45 minutes, this shrimp pasta recipe is a delightful blend of spice and creaminess that's sure to impress your taste buds and dinner guests alike.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic cloves, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup sweet corn kernels (fresh, canned, or frozen)
• 1.5 cups cherry tomatoes, halved
• 1 cup heavy cream
• 1 cup chicken broth
• 0.5 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 12 ounces penne pasta
• 2 tablespoons fresh cilantro, chopped (optional garnish)
• 4 lime wedges (optional garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp, sprinkle with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, and sauté for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for 30 seconds until fragrant.

Step 4

Add the diced red and yellow bell peppers and cook for 3-4 minutes until softened.

Step 5

Stir in the sweet corn kernels and cherry tomatoes, cooking for another 2 minutes.

Step 6

Pour in the chicken broth and heavy cream, stirring to combine. Reduce the heat to medium and bring the mixture to a simmer.

Step 7

Stir in the paprika, cumin, chili powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly.

Step 8

Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce.

Step 9

Stir in the Parmesan cheese until melted and well incorporated.

Step 10

Return the cooked shrimp to the skillet and gently mix them into the pasta and sauce.

Step 11

Taste and adjust seasoning as needed. If desired, garnish with chopped cilantro and serve with lime wedges on the side for a fresh citrusy touch.

Nutrition Facts

Serving size	(2059.4g)

Amount per serving	% Daily Value*
Calories	3223.2

Total Fat 132.1g	0%
Saturated Fat 61.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1137.3mg	0%
Sodium 4280.0mg	0%
Total Carbohydrate 322.2g	0%
Dietary Fiber 27.4g	0%
Total Sugars 29.8g
Protein 183.1g	0%

Vitamin D 0IU	0%
Calcium 879.3mg	0%
Iron 19.8mg	0%
Potassium 3832.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.0%

Protein: 22.8%

Carbs: 40.1%