Imperial Beach
Mexican Spaghetti with Shrimp
2 lbs. medium shrimp, peeled, deveined, tails removed
1 lb. spaghetti
2 Cups sour cream
2 TB lemon juice (1 lemon), divided
1/2 large bunch fresh cilantro, washed, tops only, roughly 1 1/2 Cups
1 California or guajillo chile pepper or a dash of cayenne red pepper (optional)
2 cloves garlic, whole peeled
2 TB butter or olive oil, divided
1 clove garlic, minced
2 TB Parmesan cheese
3/4 tsp. chicken soup base or 1 bouillon cube
Fill a large kettle with water and set it on the stove to boil. In a blender, combine the sour cream, 1 TB of the
lemon juice, the cilantro, chile pepper (if using), and whole garlic cloves. Blend until smooth. In a large skillet,
heat half of the butter or olive oil over low heat. Add the minced garlic, remaining lemon juice and the shrimp and
cook until the shrimp are done, about 5 minutes. Remove from the pan, sprinkle with the cheese and set aside. Add
the pasta and soup base to the kettle of boiling water and cook according to package directions. While the pasta is
cooking, heat the remaining butter or olive oil in the skillet over medium heat. Add the sour cream mixture to the
pan. Reduce the heat to low and let simmer for about 10 minutes, stirring occasionally. Drain the pasta well and
add to the sour cream mixture. Stir in the shrimp, salt and pepper to taste and serve topped with extra cheese
as desired.
Prep. time: 20 minutes
Cooking time: 17 minutes
Serves: 6-8
Recipes: Mexican Spaghetti with Shrimp | Shrimp Soup | Carl's Criss-Cross Rib-eye | 10 Pepper Pork