Spicy Shrimp Fettuccine Mexicana
Elevate your taste buds with this zesty Mexican twist on classic Italian fettuccine. Our creamy blended sauce, packed with shrimp, onion, garlic, celery, jalapenos, and a touch of sour cream, creates a delightful explosion of flavors. Topped with a golden layer of shredded cheddar and cottage cheese, this dish is served juicy with a refreshing lemon slice. Prepare to indulge in a mouthwatering fiesta!
ingredients
- 12 oz fettuccine pasta
- 1 lb shrimp, peeled and deveined
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 celery stalk, diced
- 2 jalapeños, deseeded and chopped
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cottage cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon slices for garnish
steps
- 1.
Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a blender, combine the shrimp, onion, garlic, celery, jalapeños, and sour cream. Blend until you have a smooth sauce paste.
- 3.
Heat olive oil in a large skillet over medium heat. Add the shrimp sauce paste and cook for about 5 minutes, until it starts to bubble and thicken.
- 4.
Season the sauce with salt and pepper.
- 5.
Add the cooked fettuccine to the skillet and toss until well coated with the sauce.
- 6.
Preheat the broiler in your oven.
- 7.
Spread the shredded cheddar and cottage cheese evenly over the pasta in the skillet.
- 8.
Place the skillet under the broiler for 3-4 minutes, until the cheese is bubbly and golden.
- 9.
Remove from the oven and let it cool slightly.
- 10.
Serve the Spicy Shrimp Fettuccine Mexicana with a squeeze of fresh lemon juice over each serving, and garnish with lemon slices.
