~ summer spanish shrimp / pasta soup ~ cass
(1 rating)
This is one delicious dish, that I enjoyed throwing together. My husband devoured 2 bowls of it and said I could make it again, anytime. It eats more like a meal than a soup. If you want it soupier, just add more broth, but would probably up the spices, so not to water down the flavor. If you like cilantro, it would also work in this dish. I hope you try it sometime...the flavor was awesome!
(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For ~ summer spanish shrimp / pasta soup ~ cass
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2 1/2 Tbspvegetable oil
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8 ozpot sized spaghetti - broken into 1 1/2 inch pieces
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1 1/2 cseeded and chopped tomatoes
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1 cchopped onion
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1 canchopped green chiles (4 ounce) drained and rinsed
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2 clovecrushed and large mince garlic
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2 1/2 - 3 cchicken stock
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1/2 tspsalt & pepper
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2 1/2 - 3 Tbsptaco seasoning mix - i use hot
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1 lblarge to jumbo, peeled and deveined shrimp, leaving only the tip
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Sourcream
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Choppedgreen onion
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Redpepper flakes, optional
How To Make ~ summer spanish shrimp / pasta soup ~ cass
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1In my iron skillet over medium heat, I heated the oil and added the spaghetti, stirring constantly until golden & toasted - watch not to burn.
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2Next add tomatoes, garlic, onion, chilies and stir. Add 2 1/2 cup of broth to starcooand seasoning, bring to boil, then lower heat to simmer, cover and cook for 15 - 20 minutes, stirring occasionally and adding more broth if needed.
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3Once pasta is tender, add shrimp and cook for another 2 - 3 minutes, just until shrimp is pink.
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4Place a dollop of sour cream in serving bowls & ladle desired pasta, shrimp and broth. Top with more sour cream if desired, green onions and red pepper flakes. Dig in, its delicious!
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Categories & Tags for ~ Summer Spanish Shrimp / Pasta Soup ~ Cass:
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