Read all the way to the end because there’s a really cool GIVEAWAY!
Earlier this week I attended a hands-on cooking demonstration near Dallas, Texas with some great local bloggers and talented chefs courtesy of Wholly Guacamole (a Texas company)–the maker of several all-natural varieties of guacamole and salsa. This is the same event where I met the chef who invented stuffed crust pizza and chili cheese Fritos–aka the man who made me fat.
It’s SUPER easy to make!
But first you’re gonna have to head out to the grocery store to purchase some Wholly Salsa Red Pepper Mango salsa (tip: many stores are running Memorial Day weekend sales, plus you can probably add their online coupon on top of that–get $1.50 off here for a limited time).
Note: The following recipe is completely from my memory. I was mostly paying attention, but the credit goes to the chefs for its creation.
Here’s another picture of this Wholly awesome pasta dish:
Island Shrimp Pasta
2 pounds raw shrimp (yes, I just said *raw*), peeled and deveined if desired (or if you’re patient enough), leave tails intact
1/2 cup clarified butter (you could also use olive oil, but you won’t get that buttery taste)
1 package Wholly Salsa Red Pepper Mango salsa
2 cups quartered cherry tomatoes (use different colors for visual appeal)
fresh minced parsley, rinsed in cold water, drained, and dried with a towel (this will cut the strong, bitter taste)
1 pound angel hair pasta, cooked and drained
Heat clarified butter in a large pan over medium high heat. When butter is evenly hot add the raw shrimp and cook about 3 minutes on each side or until shrimp turns pinkish red and meat is white opaque (don’t cook longer than necessary as this results in chewy meat). Remove shrimp and allow to cool on a plate.
Mix cooked and drained angel hair pasta with Wholly Salsa Red Pepper Mango salsa.
To serve, simply put a mound of the pasta in the center of a plate, decorate with 3+ cooked shrimp around the edge of pasta mound along with quartered cherry tomatoes, and pretty it up with some minced parsley.
The chefs also said this meal goes great with a sparkling wine with a teaspoon of the salsa at the bottom of the glass. Not an alcohol drinker? Chef Jim says you can also use sparkling pineapple juice.
Wholly sent me home with a Wholly Salsa Prize Pack including 8 amazing dips, an insulated cooler, dip bowl and avocado stress ball. Yes, I just said avocado stress ball. And now they want to send one of my lucky readers this exact same prize pack too!
How to Enter (required):
THIS GIVE AWAY HAS CLOSED