Shrimp Enchilada Pasta
Quick Shrimp Enchilada Pasta makes the perfect dinner and make even tastier leftovers!
Ingredients
- 1 lb cooked shrimp (I used small frozen salad shrimp)
- 12 oz pasta (I used rotini pasta)
- 1 10 oz. mild red enchilada sauce
- 1 red bell pepper, chopped
- 1 California red chile, stemmed and seeded (optional)
- ⅛ teaspoon oregano
- ⅛ teaspoon black pepper
- 1 tablespoon Olive Oil
- ½ teaspoon red pepper flakes
- ½ tablespoon parsley
- ¼ teaspoon garlic salt
- ¼ teaspoon minced garlic
- ½ cup of shredded mild cheddar (I used low-fat)
- ½ cup of shredded mozzarella/parmesan blend
Instructions
- Cook pasta according to package directions
- In a small saucepan boil water and add California red chile for about 5-8 minutes until skin looks soft. Let pepper cool down for a few minutes.
- Place chili pepper in a blender with enchilada sauce, pepper, oregano and blend until smooth.
- Thawed frozen shrimp over warm water for a few minutes.
- In medium size pan add olive oil and minced garlic and cook over medium-heat.
- After a couple minutes, add shrimp, parsley, red pepper flakes and garlic salt.
- Once all ingredients are combined (about 5-8 minutes) Set a side.
- Start layering the baking dish with all ingredients: pasta, shrimp, bell pepper, sauce and top with cheese
- Bake for 10 minutes or until cheese is melted in 350 degrees
- Serve and enjoy!
Notes
*For an extra saucier dish add another ½ to full 10oz can of enchilada sauce.
You can also replace the bell pepper with any vegetable of choice.
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