Shrimp Del Sol

Oxmoor House
4 servings (serving size: 2 cup)


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1 (14 1/2-ounce) can zesty diced tomatoes seasoned with jalapeño peppers, undrained
1 (14 1/2-ounce) can no-salt-added diced tomatoes
2 tablespoons tequila
1 tablespoon fresh lime juice
1 1/2 teaspoons ground cumin
1 pound steamed peeled shrimp with tails
1/4 cup minced fresh cilantro
1 (9-ounce) package fresh angel hair pasta, uncooked
1 teaspoon olive oil


Combine first 5 ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.

Remove tails from shrimp, if desired. Add shrimp and cilantro to tomato mixture; simmer until thoroughly heated. Cook pasta according to package directions using 1 teaspoon oil; drain. Toss shrimp mixture with cooked pasta.

Created date

April 2008

Nutritional Information

Calories 347
Caloriesfromfat 9 %
Fat 3.3 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 32.8 g
Carbohydrate 45.5 g
Fiber 3.5 g
Cholesterol 285 mg
Iron 0.0 mg
Sodium 764 mg
Calcium 0.0 mg