Name: Spicy Mexican-Style Pasta Salad with Shrimp, Corn, Pepper & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 1 ½ English cucumbers; 3 cups frozen corn; 3 cloves garlic; 3 jalapeño peppers; 1 ½ limes; 85 g Parmesan cheese; ½ cup plain Greek yogurt; 1.02 kg raw peeled shrimp, fresh or frozen; 3 red bell peppers; 425 g rotini pasta; black pepper; butter, unsalted; mayonnaise; oregano, dried; salt; smoked paprika

Spicy Mexican-Style Pasta Salad with Shrimp, Corn, Pepper & CilantroSpicy Mexican-Style Pasta Salad with Shrimp, Corn, Pepper & Cilantro — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 small bunch cilantro

1 ½ English cucumbers

3 cups frozen corn

3 cloves garlic

3 jalapeño peppers

1 ½ limes

85 g Parmesan cheese

½ cup plain Greek yogurt

1.02 kg raw peeled shrimp, fresh or frozen

3 red bell peppers

425 g rotini pasta

black pepper

butter, unsalted

mayonnaise

oregano, dried

salt

smoked paprika

Instructions

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain and rinse under cold water to cool. Set aside.

Meanwhile, wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Trim, seed, and small dice bell peppers. Place in a large bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Small dice and add to the bowl with the bell pepper. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Preheat another large pot over medium-high heat.

While the pot heats up, peel and mince garlic. Add to the bowl.

Once the pot is hot, add butter and swirl to coat the bottom. Add bell pepper, jalapeño, garlic, corn, and spices; cook, stirring frequently, until veggies are soft, 4-5 minutes. (Reserve bowl for later use.)

Add shrimp to the skillet and continue to cook, stirring often, until opaque, 4-5 minutes. Remove from heat.

While the shrimp are cooking, juice limes into the reserved bowl.

Finely grate Parmesan. Add to the bowl with the lime juice, along with yogurt and mayo, then stir to combine the dressing.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the dressing.

Trim and small dice cucumbers. Add to the bowl.

When the shrimp are done, add to the bowl along with the veggies and cooled pasta. Stir to combine the pasta salad.

To serve, divide the pasta salad between plates or bowls. Enjoy!

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