Do you ever like to try a new spin on one of your favorite dishes? My husband, Mark, and I enjoy taking a familiar recipe and transforming it using ingredients from a different ethnic background. By taking flavors common in Mexican cuisine, this Market Pasta with Shrimp that Mark created became a completely new experience. As an added bonus, this just happens to be perfect for those short on time; the simple recipe just takes about 30 minutes.

Mexican Cuisine: Market Pasta with Shrimp Recipe

Mexican Market Pasta with Shrimp

This Market Pasta with Shrimp just takes 30 minutes.

Mark turned this pasta and shrimp recipe into Mexican cuisine by using ingredients found at a favorite local Mexican grocery, Chavez Supermarket.


  • 1 lb. shrimp, peeled, deveined (31-40 count), and each chopped into 3 pieces
  • 1/3 lb. pasta (angel hair, spaghetti or vermicelli)
  • 1 Poblano chili pepper
  • 1 red bell pepper
  • 2 Tbsp. olive oil
  • ¼ lb. fresh chorizo
  • 3 garlic cloves, minced
  • ¼ cup dry white wine (Sauvignon Blanc or unoaked Chardonnay)
  • ¾ cup salsa verde
  • ½ cup Mexican crema
  • 1 lime, divided
  • 2 green onions, chopped
  • 2 Tbsp. chopped cilantro
  • Salsa Mexicana (pico de gallo)
  • Queso fresco
  • 1 avocado, sliced
  • Salt
  • Black pepper

Shrimp rub:

  • 1 tsp. ground cumin
  • 1 tsp. dried Mexican oregano
  • 1 tsp. chili powder


Combine the rub with the shrimp in a bowl, set aside.

Bring a large pot of water to a boil; add pasta and 2 Tbsp. salt. Cook according to the package directions. Drain and add to a large bowl with ¼ cup of the pasta water; cover with plastic wrap until shrimp mix is done.

Roast the Poblano chili and red bell pepper directly over the flame on a gas stove (or under a broiler), turning as each side is blackened and blistered. Place the blackened peppers in a large bowl covered with plastic wrap for 10-15 minutes. Peel off the blackened skin, and remove and discard the seeds and stem section. Chop into ½ inch pieces; set aside.

Heat a large skillet over medium high heat and add olive oil until shimmering. Remove chorizo from casing and cook 5 minutes, stirring occasionally. Add garlic and cook briefly until fragrant. Add shrimp and cook 3-4 minutes or until just opaque; deglaze with wine. Stir in the salsa verde, juice of ½ lime and crema, and heat until warmed through. Season with salt and pepper to taste.

Divide pasta into 4 bowls and add shrimp mixture. Garnish with green onions, salsa Mexicana, lime wedge, avocado and crumbled queso fresco. Serve immediately and enjoy!

Makes 4 servings.

Chefs notes:

  1. If you have access to a good Mexican market, buy the fresh house-made salsa verde and salsa Mexicana as they are made fresh daily and work the best. However, jarred sauces can be substituted.
  2. Sour cream can be substituted for the Mexican crema if it’s not available. Again, fresh ingredients are always best.

Download and print the recipe here.

Have you ever tried adding flavors and ingredients common to Mexican cuisine into any of your favorite dishes? How did they turn out? Share your thoughts and experiences with me via Facebook, Twitter, Google + or any of my other social media accounts!

Mary Hathaway, Owner of Dinner Diva, has been a personal chef since 2002. She cooks regularly for clients who have special dietary needs, value healthy cooking by using organic products where possible and those who want healthy family meals but have no time to cook. Whether it’s a dinner for 4, a holiday party for 20, or a set of meals for the week, all of the recipes are customized to her client’s needs or lifestyle. Go to: for more info.