Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh or frozen extra large shrimp in shells
  • Taco Seasoning Mix
  • 4 tablespoons olive oil (divided)
  • ¼ red onion (thinly sliced)
  • 2 garlic cloves (thinly sliced)
  • 3 small tomatillos (husks removed, rinsed, quartered)
  • ½ cup crema Mexicana
  • ½ cup Red Enchilada Sauce
  • Handful snipped fresh cilantro
  • Whole wheat spaghetti (125 g per person )

Instruction

  • Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry. Sprinkle taco seasoning over shrimp to your liking.
  • In a griddle pan heat 2 tablespoons of olive oil over medium heat. Add shrimp; cook for 3 minutes on each side and set aside.
  • In a skillet heat 2 tablespoons olive oil over medium heat and add onion and garlic and cook for 2 minutes. Add tomatillo and cook for an additional 2 minutes or until tender.
  • Stir in crema, enchilada sauce, cooked shrimp, and stir. Reduce heat to medium-low and simmer, uncovered for about 5 minutes or until cream sauce is slightly thickened. Stir in cilantro.
  • Serve over whole wheat pasta or rice.