Shrimp Del Sol

Ellen Whiteman

Shrimp Del Sol is a delicious Mexican-inspired dish made with zesty diced tomatoes seasoned with jalapeno peppers, tequila, fresh lime juice, ground cumin, steamed peeled shrimp with tails, minced fresh cilantro, fresh angel hair pasta, and olive oil. It is a spicy and flavorful seafood pasta dish that is perfect for pescatarians.

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🐟 Pescatarian

10 mins

10 mins

Nutritional Value

fats - unknown
protein - unknown
carbs - unknown


Total: 9Serves: 4
1 can (14½-ounce) Zesty Diced Tomatoes Seasoned with Jalapeño Peppers, Undrained
1 can (14½-ounce) No Salt Added Diced Tomatoes
2 tablespoons Tequila
1 tablespoon Fresh Lime Juice
3/2 teaspoons Ground Cumin
1 pound Steamed Peeled Shrimp with Tails

Remove tails from shrimp, if desired.

1/4 cup Minced Fresh Cilantro
1 package (9-ounce) Fresh Angel Hair Pasta, Uncooked
1 teaspoon Olive Oil


Step 1 : 

Combine the zesty diced tomatoes seasoned with jalapeño peppers, undrained, no salt added diced tomatoes, tequila, fresh lime juice, and ground cumin in a saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.

Step 2 : 

Remove the tails from the steamed peeled shrimp, if desired. Add the shrimp and minced fresh cilantro to the tomato mixture. Simmer until thoroughly heated.

Step 3 : 

Cook the fresh angel hair pasta according to package directions using 1 teaspoon of olive oil. Drain the pasta. Toss the shrimp mixture with the cooked pasta.

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