Shrimp Pasta

Recipe & Photos by: Ana Frias, @muydelish

Shrimp Pasta with Creamy Ancho Chile & Tamarind Sauce


  • 12 oz cooked penne pasta, drained (reserve 1 cup pasta water)
  •  4 Tablespoon extra virgin olive oil, divided
  •  2 Tablespoon unsalted butter
  •  1 lb raw medium shrimp, peeled and devein (sprinkle with salt & pepper to taste)
  •  1/2 onion, sliced
  •  1 garlic clove
  •  6 roma tomatoes, sliced
  •  1/2 cup SALSAOLOGY Ancho Chile & Tamarind Sauce
  •  1/2 cup Mexican crema or sour cream
  •  2 oz shaved parmesan cheese
  •  3 Tablespoons flat parsley, finely chopped
  •  2 Tablespoons fresh thyme
  •  Salt & Pepper to taste


  • In a large pot, heat 2 Tablespoons of olive oil and cook shrimps until they start to turn pink.  About 2 minutes per side.
  • Transfer shrimp to a bowl and cover. Set aside.
  • In the same pot, add 2 Tablespoons of olive oil and butter. Cook the onions and garlic on high heat until the onions start to become transparent.
  • Add the tomato and cook until they start to release all of the juices. Remove from heat and cool off for about 5 minutes.
  • Add mixture to a blender plus the SALSAOLOGY Ancho Chile & Tamarind Sauce, Mexican cream & 1 cup of reserved pasta water, . Blend until the sauce reaches a creamy consistency.
  • Return sauce to the large pot and cook for about 5 minutes on low heat. Add the pasta & shrimp and cook until everything is warm again.
  •  Add salt & pepper to taste if needed.
  •  Sprinkle with parsley, thyme & parmesan cheese and serve while hot.


  • makes 4 servings



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