Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4
Key Takeaways
- This quick 35-minute Baja shrimp pasta brings coastal Mexican flavors to your dinner table
- The secret lime-cilantro sauce creates the perfect balance of creamy and tangy
- Customize heat levels from mild to fiery with simple adjustments
- Make-ahead friendly and perfect for busy weeknights
Why You Need This Baja Shrimp Pasta Recipe
Ever stared into your fridge wondering how to turn boring ingredients into something exciting? We’ve all been there.
That’s where this Baja shrimp pasta recipe comes to the rescue.
This dish combines plump shrimp, al dente pasta, and a zesty lime-cilantro cream sauce that’ll make your taste buds dance. It’s the perfect solution for busy weeknights when you want something impressive without spending hours in the kitchen.
The Baja shrimp pasta recipe balances rich creaminess with bright, fresh flavors. Best of all? It comes together in just 35 minutes.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 425 |
| Protein | 28g |
| Carbohydrates | 48g |
| Fat | 14g |
| Fiber | 3g |
| Sodium | 580mg |
| Sugars | 4g |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Linguine pasta | 12 oz | Or fettuccine |
| Large shrimp | 1 lb | Peeled and deveined |
| Unsalted butter | 3 tbsp | Divided |
| Olive oil | 2 tbsp | |
| Garlic | 4 cloves | Minced |
| Red bell pepper | 1 medium | Thinly sliced |
| Jalapeño | 1 small | Seeded and minced |
| Heavy cream | 1 cup | |
| Chicken broth | ½ cup | Low sodium |
| Lime juice | 3 tbsp | Freshly squeezed |
| Lime zest | 1 tbsp | |
| Cilantro | ½ cup | Chopped, plus extra for garnish |
| Chili powder | 1 tsp | |
| Cumin | ½ tsp | Ground |
| Salt | ¾ tsp | To taste |
| Black pepper | ½ tsp | Freshly ground |
| Cotija cheese | ¼ cup | Crumbled (optional for garnish) |
Kitchen Equipment
| Equipment | Notes |
|---|---|
| Large pot | For boiling pasta |
| Colander | For draining pasta |
| Large skillet | Preferably 12-inch |
| Cutting board | |
| Chef’s knife | |
| Measuring cups & spoons | |
| Wooden spoon or spatula | |
| Microplane or zester | For lime zest |
| Citrus juicer | Optional but helpful |
Possible Substitutions
- Pasta: Substitute linguine with fettuccine, spaghetti, or penne
- Shrimp: Use chicken breast cut into bite-sized pieces (adjust cooking time)
- Heavy cream: Half-and-half works in a pinch (sauce will be thinner)
- Jalapeño: Use canned green chiles or omit for less heat
- Cilantro: Substitute with flat-leaf parsley if cilantro isn’t your thing
- Cotija cheese: Substitute with feta or grated Parmesan
Step-by-Step Instructions
Preparation Phase
- Get organized before starting
- Take all ingredients out of the refrigerator 15 minutes before cooking to bring them closer to room temperature
- Arrange all your ingredients on the counter by prep stage (things to chop together, things to measure together)
- Place a garbage bowl nearby for scraps to save time
- Read through the entire recipe at least once before beginning
- Prepare your workspace
- Clear and clean your countertop to give yourself plenty of room
- Place your cutting board on a damp paper towel to prevent sliding
- Set out all measuring cups and spoons you’ll need
- Fill a large pot (at least 4-quart capacity) with water for pasta and place on stove but don’t turn on yet
- Position your colander in the sink so it’s ready when pasta finishes cooking
- Prep the shrimp (about 5 minutes)
- If using frozen shrimp: Place frozen shrimp in a large bowl and fill with cold water (not hot or warm)
- Stir occasionally and drain/refill with fresh cold water every 2-3 minutes until thawed (5-7 minutes total)
- Once thawed, carefully remove and discard any remaining shells or tails
- Inspect each shrimp and remove the dark vein along the back if it wasn’t already deveined
- Lay shrimp on paper towels and gently pat completely dry (very important for proper searing)
- Place dried shrimp in a clean bowl and sprinkle with ¼ teaspoon salt and ¼ teaspoon black pepper, tossing to coat evenly
- Set bowl aside (no longer than 15 minutes before cooking)
- Prep the vegetables and aromatics (about 8 minutes)
- For the garlic: Place clove on cutting board and gently crush with the flat side of your knife to loosen the skin
- Remove all papery skin
- Trim the hard end off each clove
- Chop into small pieces, then run your knife through the pile several times until finely minced (pieces should be no larger than a grain of rice)
- Set aside in a small bowl
- For the jalapeño: Wash thoroughly
- Cut off the stem end
- Slice in half lengthwise
- Using a spoon, carefully scrape out all seeds and white membranes (wear gloves if you have sensitive skin)
- Place flat side down on cutting board and slice into thin strips
- Turn and cut across strips to create fine dice
- Keep separate from other ingredients
- For the red bell pepper: Wash thoroughly
- Cut off the top and bottom
- Stand pepper upright and slice down sides to remove core and seeds
- Lay pepper pieces flat and cut into thin strips (about ¼-inch wide)
- Set aside
- For the cilantro: Wash thoroughly and pat dry with paper towels
- Hold by stems and cut off the leafy portions (discard stems or save for other uses)
- Gather leaves into a pile and chop until fine but not mushy
- Measure ½ cup packed and set aside (save extra for garnish)
- For the lime: Wash thoroughly
- Before cutting, roll firmly on counter using the palm of your hand to break down membranes (makes juicing easier)
- Use microplane or zester to remove just the green outer layer (about 1 tablespoon)
- Cut lime in half and squeeze juice through your fingers or a strainer to catch seeds
- Measure 3 tablespoons juice (may need 2 limes depending on size and juiciness)
- For the garlic: Place clove on cutting board and gently crush with the flat side of your knife to loosen the skin
Cooking Phase
- Cook the pasta (about 10-12 minutes)
- Place your large pot of water on high heat and bring to a rolling boil
- Add 1 tablespoon salt to water (it should taste like sea water)
- Important beginner tip: The salt isn’t to make the pasta salty, but to enhance its flavor as it cooks
- Add 12 oz linguine to boiling water, using tongs or a wooden spoon to push it down as it softens
- Set a timer for 1 minute less than package directions for al dente (usually 8-10 minutes)
- Stir pasta immediately after adding to water and then again every 2-3 minutes to prevent sticking
- Testing for doneness: Remove one strand with tongs or fork, run under cool water, and taste
- It should be firm but not crunchy in the center (slightly resistant when bitten)
- Before draining: Scoop out ½ cup pasta cooking water with a measuring cup and set aside
- Drain pasta in colander but do not rinse (the starch helps sauce stick)
- If pasta finishes before sauce is ready, drizzle with a tiny bit of olive oil and toss to prevent sticking
- Cook the shrimp (about 4-5 minutes)
- Place your large skillet on the stove over medium-high heat
- Add 1 tablespoon butter and 2 tablespoons olive oil
- Let heat until butter is fully melted and mixture is hot but not smoking
- Test if pan is ready: Flick a drop of water into pan—it should sizzle immediately
- Using tongs or fingers, place shrimp one by one in a single layer in the hot pan
- Important: Don’t crowd the pan—work in two batches if needed for even cooking
- Let shrimp cook undisturbed for exactly 2 minutes (they should turn pink on the bottom)
- Using tongs, flip each shrimp over carefully
- Cook second side for 1-2 minutes more until shrimp are completely pink and opaque, slightly curled into a C-shape (not a tight O-shape, which indicates overcooking)
- Transfer cooked shrimp to a clean plate and loosely cover with foil to keep warm
- Make the sauce (about 8-10 minutes)
- Using the same skillet with all the flavorful residue from the shrimp, reduce heat to medium
- Add remaining 2 tablespoons butter and let melt completely
- Add minced garlic and cook for exactly 30 seconds, stirring constantly with wooden spoon (garlic burns easily)
- Watch closely: Garlic should become fragrant but not brown
- Add sliced bell peppers and minced jalapeño, stirring to coat in butter and garlic
- Cook for 3-4 minutes until vegetables begin to soften but still maintain some crispness
- Sprinkle in chili powder and cumin directly over vegetables
- Stir continuously for 30 seconds to toast spices (this releases their flavors)
- Pour in chicken broth while using wooden spoon to scrape up any browned bits from bottom of pan (these add flavor)
- Let broth bubble for 1 minute
- Reduce heat to medium-low and slowly pour in heavy cream while stirring
- Bring mixture to a gentle simmer (small bubbles around the edge, not a full boil)
- Let sauce simmer for 3-4 minutes, stirring occasionally, until it begins to thicken (should coat the back of a spoon)
- Add lime juice, lime zest, remaining ½ teaspoon salt and ¼ teaspoon pepper
- Stir and taste sauce, adjusting seasoning if needed
Assembly & Finishing
- Combine everything (about 3-4 minutes)
- Return heat to low
- Add drained pasta directly to the sauce in the skillet
- Using tongs, gently lift and turn pasta to coat every strand with sauce
- If sauce seems too thick: Add reserved pasta water, 1 tablespoon at a time, while tossing pasta
- If sauce seems too thin: Simmer 1-2 minutes longer
- Once pasta is coated, add cooked shrimp back to the skillet
- Add chopped cilantro
- Using tongs or two large spoons, gently fold everything together until evenly combined
- Let everything heat together for 1-2 minutes
- Serve and garnish (about 2 minutes)
- Turn off heat
- For nice presentation, twist pasta with tongs as you place it into individual bowls
- Distribute shrimp and vegetables evenly among servings
- Sprinkle each serving with:
- Extra chopped cilantro
- Crumbled cotija cheese if using
- Cut a fresh lime into wedges and place one on the side of each plate
- Serving tip: Instruct everyone to squeeze lime over pasta just before eating for the freshest flavor
Troubleshooting
Common Issues and Solutions
Problem: Sauce is too thin and runny
- Solution: Simmer a few minutes longer to reduce liquid
- Alternative fix: In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon cold water until smooth, then stir into sauce and simmer for 1 minute
Problem: Sauce has separated or looks curdled
- Solution: Lower heat immediately and whisk vigorously
- Prevention: Avoid boiling cream sauces, and make sure lime juice is added after cream has thickened
- Quick fix: Add a splash of cold cream while whisking constantly
Problem: Shrimp is rubbery or tough
- Solution: Unfortunately, overcooked shrimp can’t be fixed
- Prevention for next time: Cook just until pink and opaque (2 minutes first side, 1-2 minutes second side)
- Visual cue: Shrimp should form a “C” shape when properly cooked, not a tight “O” shape
Problem: Pasta clumped together
- Solution: Add hot pasta water, separate with tongs, and toss vigorously
- Prevention: Use plenty of water when boiling pasta, stir frequently during cooking, and toss with a tiny bit of oil if not adding to sauce immediately
Problem: Jalapeño is too spicy or not spicy enough
- Too spicy fix: Add more cream to dilute heat
- Not spicy enough: Add a pinch of red pepper flakes or a few drops of hot sauce
Variations & Substitutions
Make It Your Own
Vegetarian Version
- Skip the shrimp and add 2 cups of roasted vegetables like:
- Zucchini (cut into half-moons and roasted at 425°F for 10-12 minutes)
- Corn kernels (roasted in a dry skillet until charred)
- Cherry tomatoes (halved and roasted at 425°F for 10 minutes until bursting)
Extra Spicy
- Leave some jalapeño seeds in (they contain most of the heat)
- Add ¼ teaspoon cayenne pepper to the sauce
- Finish with a drizzle of hot sauce before serving
Lighter Version
- Use half-and-half instead of heavy cream
- Reduce butter to 1 tablespoon total
- Increase broth to ¾ cup
- Add 2 tablespoons of Greek yogurt at the end for creaminess
Gluten-Free Option
- Substitute with your favorite gluten-free pasta (corn and rice blend works well)
- Note: Cooking times may vary, so check package instructions
- Reserve extra pasta water as gluten-free pasta often needs more moisture in the sauce
Storage & Reheating
Keep It Fresh
Refrigerator Storage:
- Allow leftovers to cool completely (but not longer than 1 hour at room temperature)
- Transfer to an airtight container with a lid
- Store in refrigerator for up to 2 days
- Note: The sauce will thicken considerably when cold
Reheating:
- Microwave Method:
- Place single serving in a microwave-safe bowl
- Add 1 tablespoon of water or cream and stir
- Cover loosely with a microwave-safe lid or paper towel
- Heat on 70% power for 30 seconds
- Stir thoroughly
- Heat for additional 30-second intervals until warmed through
- Let stand for 1 minute before eating
- Stovetop Method (preferred for best texture):
- Place a non-stick skillet over medium-low heat
- Add 2-3 tablespoons of cream or water
- When liquid is warm, add pasta and shrimp mixture
- Cover with a lid and heat for 3-4 minutes
- Remove lid and gently stir
- Continue heating until warmed through (about 1-2 more minutes)
Food Safety Note: Seafood dishes are best enjoyed fresh, as reheating can make shrimp tough and rubbery
Safety Notes & Tips
Keep It Safe
- Shrimp safety: Must reach an internal temperature of 145°F (63°C)
- Raw shrimp handling: Wash hands thoroughly after handling raw shrimp
- Thawing safety: Never thaw shrimp at room temperature—use refrigerator or cold water method
- Storage safety: Never refreeze previously frozen raw shrimp
- Leftovers: Refrigerate within 2 hours of cooking (1 hour if room temperature is above 90°F)
Pro Tips
- For perfect shrimp: Pat them completely dry before seasoning and cooking—this ensures better browning
- Don’t overcrowd: Cook shrimp in a single layer with space between them—crowding creates steam and prevents proper searing
- Pasta water magic: The starchy water helps sauce cling to pasta and adjusts consistency—always save some!
- Prep ahead: Chop all vegetables and measure all ingredients before turning on any heat (mise en place)
- Heat level test: Before adding the whole jalapeño, taste a tiny bit to gauge spiciness—jalapeños vary greatly in heat
- Pasta tip: Adding a small splash of olive oil to the pasta cooking water helps prevent sticking
- For creamier sauce: Let heavy cream come to room temperature before adding to hot liquids to prevent separation
- Quick cleanup: Fill your pasta pot with hot soapy water while enjoying your meal for easier washing later
Meta Description: Make this easy Baja Shrimp Pasta recipe in just 35 minutes! Plump shrimp and pasta in a creamy lime-cilantro sauce. Perfect weeknight dinner for 4.
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