Spice Rubbed Shrimp with Spaghetti Salsa Verde
c/o Stephanie Cooks
1 pound spaghetti or angel hair pasta
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon coarse grind black pepper
1 pound large shrimp, peeled and deveined
4 tablespoons extra virgin olive oil, divided
1 finely chopped white onion
1 tablespoon minced garlic
1 cup salsa verde
1 14.5-ounce can petite diced tomatoes
1/2 cup sour cream
Directions
1- Cook pasta according to package directions and drain. Set aside.
2- Place chili powder, smoked paprika, cumin, garlic powder, salt and pepper into a small bowl, stirring to combine.
3- Pat the shrimp dry, then place in the spices and rub into both sides.
4- Heat 2 tablespoons oil in a large, oven-safe pot over medium heat. Add shrimp and cook until pink on both sides, about 3-4 minutes each side.
5- Remove from pan and cover with foil until ready to serve.
6- In the now-empty skillet, heat 2 tablespoons oil over medium heat. Add onions and garlic, cooking and stirring until tender, about 5 minutes. Add salsa, tomatoes, and sour cream, stirring to combine. Just before serving add cooled pasta to the sauce and stir to combine. Top with the shrimp.
Guacamole
c/o Lauren's Latest
2 ripe Haas avocados
1 lime, juiced
1 garlic clove, finely minced
salt
pepper
1 small roma tomato, diced
2 tablespoons cilantro, chopped
Directions
Open ripe avocados, remove the seed and scoop out the flesh into a large bowl. Squeeze lime juice over avocados and mash slightly. Stir in remaining ingredients and serve! I find it is best when you let the guacamole sit in the fridge 20-30 minutes to let the garlic work its magic.Skinnygirl Margarita
c/o Skinny Taste
- 2 oz of Clear Premium Tequila
- .5 oz Orange Liquor
- Juice of 1 Fresh Lime
- Ice
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