Roasted Jalapeno Mango Shrimp with Linguine

Sweet and Spicy!

It's Day 3 of Eating Light with Creole Contessa, and I am so excited to share this wonderful recipe! I wanted to create a dish that was not only healthy, but it needed to be quick to prepare, my Roasted Jalapeno Mango Shrimp with Linguine is a winner!

The key to this dish is the fresh mango diced into cubes. The mango provides a nice sweetness to balance out the spice from the jalapenos.

The best part of this dish is there's no need to peel the shrimp. All I did was devein them, slice the jalapenos add a little fresh garlic, mix everything together with a little olive oil and my spice blend of course, toss in the mango and that's it.

 

Allow the shrimp to roast in the oven for about 20 minutes, while you prepare the pasta.

After the pasta cooks, I take a 1/2 cup of the pasta cooking water and some parmigiano reggiano cheese and toss it quickly. Add the Shrimp mixture and toss again.

This dish turned out beautifully. You can serve with extra parmigiano reggiano and a side of fresh crushed black pepper if you dare!

It's time to Eat!

Roasted Jalapeno Mango Shrimp with Linguine

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

1 lb. medium shrimp, shells on, deveined
1 lb. linguine pasta, cooked according to package directions
1 lemon, zested juiced
1 mango, peeled, diced into 1/2 inch chunks
2 fresh jalapenos, sliced
3 cloves garlic, minced
1 1/2 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 cup of pasta water
1/2 cup parmigiano reggiano cheese
extra pepper and creole seasoning if desired

Directions:

Heat oven to 375 degrees.

Heat a large pot of salted water to boil. Add pasta and cook according to package directions. Drain pasta, reserve 1/2 cup of pasta cooking water, rinse pasta in hot water, drain again and coat in 1 tablespoon of olive oil and set aside.

Rinse shrimp and set aside. Devein shrimp and leave shell on. Place shrimp on oven proof dish. Coat shrimp with remaining olive oil. Season with all the spices, lemon zest and juice. Add mango,jalapenos and garlic, mix well. Spread mixture out flat on pan and roast for 20 minutes. Remove from oven.

Place pasta in a large bowl, add pasta cooking water and 1/2 cup of parmigiano reggiano cheese and toss well. Add shrimp mango mixture and toss well. Add extra pepper and creole seasoning if desired.

Serve immediately.