Cooking with Chef Alex - Seasoning 2 Episode 4
Shrimp Enchilada Pasta
Serves 8-10 people
Ingredients
2 pounds raw peeled/ deveined shrimp
1 tsp minced garlic
1 tsp dried oregano
1tsp cumin
¼ tsp chili powder
2 tsp salt-free seasoning
½ tsp salt, plus 1-2 tsp for pasta water
¼ tsp black pepper
2 tbsp butter
1 pound cooked/drained pasta (boiled 6-7 minutes)
1 can cream of celery soup
12 oz frozen sweet corn
14 oz canned black beans, drained and rinsed
28 oz can green enchilada sauce
1 can no salt added rotel tomatoes, drained
4oz can green chilis
16 oz shredded cheese, divided
Method of Prep
1. Fill a large pot with water and set on high heat to boil
2. Wash, drain and pat dry your cleaned/deveined shrimp
3. Season shrimp with minced garlic, oregano, cumin, chili powder, salt-free seasoning, and pepper. Allow to marinate for 10-15 minutes
4. While shrimp marinates, add salt to the boiling water and then your pasta. Stir and cook for 6-7 minutes. Drain and set aside.
5. In a large pan or skillet, add your butter and place on medium-high heat. Once butter is melted and pan is hot add the shrimp and spread out in an even layer to allow for searing.
6. Once shrimp start to curl, flip them over and then season with salt. Remove from pan after 5-8 minutes
7. In a large bowl combine cream of celery, corn, beans, enchilada sauce, rotel tomatoes, green chilis and 8 ounces of the shredded cheese. Once these ingredients are well mixed, fold in the pasta and shrimp.
8. Transfer the pasta mixture to a casserole or baking pan and bake at 375 degrees for 15-20 minutes.
Produced by My Friends House Food and Wellness Non-Profit, these videos are designed to help teens and adults cook healthy meals. #PoorNutritionKills For more information, contact info@myfriendshouseinc.org. https://myfriendshouseinc.org/ This project is supported by a grant from the Evangelical Lutheran Church in America.