Mexican Shrimp & Pasta

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 468.8
  • Total Fat: 4.3 g
  • Cholesterol: 177.5 mg
  • Sodium: 1,587.0 mg
  • Total Carbs: 69.5 g
  • Dietary Fiber: 11.5 g
  • Protein: 37.0 g

View full nutritional breakdown of Mexican Shrimp & Pasta calories by ingredient
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Number of Servings: 2


    1 yellow onion (medium), diced
    2 very small hot peppers, diced (or 1 small)
    1 can Rotel tomatoes and green chilies
    1 tsp. cumin
    1/2 can black beans, drained and rinsed
    1/2 can corn, drained and rinsed
    6 oz. large shrimp, peeled and deveined
    2 tbs. chopped fresh cilantro
    1 cup whole wheat pasta (2 servings)
    1/4 cup shredded 2% mexican cheese


You can substitute chicken breast for the shrimp if you prefer, without affecting the calories by much. I use frozen grilled chicken breast strips for a switch up in this dish.


Cook pasta according to directions and drain.

Cook finely chopped pepper and onion in a non-stick skillet until onions are clear. Add tomatoes, beans, corn and cumin to skillet and cook until heated through. Add shrimp and continue cooking just until shrimp begin to be look opaque. Add cilantro and pasta water if needed to thicken. Stir in pasta until pasta is heated through.

Serve topped with shredded mexican cheese.

Serving Size: Makes 2 servings

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