Mexican Street Corn & Shrimp Pasta
with Bell Pepper, Jalapeño & Pepper Jack
Mexican Street Corn & Shrimp Pasta
Creamy pasta tossed with shrimp, sweet corn, bell pepper, jalapeño, and melty Pepper Jack for a bold, zesty dinner with street-corn flavor.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 1 unit Corn
- 2 tablespoon Cream Cheese
- 4 ounce Cream Sauce Base
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1 teaspoon Hot Smoked Paprika
- 1 unit Jalapeño
- 6 ounce Penne Pasta
- ½ cup Pepper Jack Cheese
- 2 unit Scallions
- 10 ounce Shrimp
Additional Ingredients
- 1 tablespoon Butter
- 3 teaspoon Cooking Oil
- Pepper
- Salt
PDF
DifficultyMedium
Prep Time5m
Total Time25m
Calories990
Protein39g
Carbs102g
Fat42g
Tags:
Protein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For dairy-free needs, swap the creamy cheese elements for plant-based versions and use a non-dairy sauce base that still brings body. If avoiding shellfish, replace the shrimp with chicken, tofu, or roasted mushrooms for a similarly hearty result.
What to serve with it
Serve with a crisp green salad, lime wedges, and warm tortillas or tortilla chips to scoop up the smoky, creamy sauce. A simple avocado side or black beans also rounds out the spicy, protein-rich pasta nicely.
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