Prep 15 mins
Cook 10 mins
I can't remember what website I first found this on... but its definitely different and easy. I prefer chicken but I've posted the recipe as I originally found it.
- 8 ounces dry pasta
- 2 cups grated monterey jack cheese
- 4 ounces diced green chilies
- 1 cup diced green onion
- 1⁄2 cup mayonnaise
- 2 teaspoons crushed garlic
- 1 pinch red pepper flakes
- 1 lb clean raw shrimp
- 1⁄4 cup oil
- 1 tablespoon lemon juice, plus
- 1 teaspoon lemon juice
- 1⁄4 cup minced cilantro
- Cook pasta in boiling water; drain; reserve. Mix cheese with chilies, green onions, mayonnaise, garlic, salt, pepper and red pepper flakes; reserve. Saute shrimp in oil until opaque (3 minutes). Remove. To same pan add pasta and cheese mixture. Cook on low heat until cheese melts and pasta is coated. Stir in shrimp, lemon juice and cilantro.
This was a little bland for my taste. I added fresh tomatoes (chopped), which helped, and in leftovers I even added some salsa. My friend, who dropped just as I finished making it, liked it much better than I did--he was fond of the peppers and suggested more. I think I'd leave the mayo out--reduce it, at least, and use a blend of cheese instead of just monterey jack--maybe colby and pepper jack and cheddar? I also think I'd like this better with fajita-seasoned chicken in addition to or in place of the shrimp.
I skipped the mayo and it was fine. An interesting week-night dinner!