~ Summer Spanish Shrimp / Pasta Soup ~ Cass

Cassie *


This is one delicious dish, that I enjoyed throwing together. My husband devoured 2 bowls of it and said I could make it again, anytime. It eats more like a meal than a soup. If you want it soupier, just add more broth, but would probably up the spices, so not to water down the flavor. If you like cilantro, it would also work in this dish. I hope you try it sometime...the flavor was awesome!

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15 Min


20 Min


Stove Top


2 1/2 Tbsp
vegetable oil
8 oz
pot sized spaghetti - broken into 1 1/2 inch pieces
1 1/2 c
seeded and chopped tomatoes
1 c
chopped onion
1 can(s)
chopped green chiles (4 ounce) drained and rinsed
2 clove
crushed and large mince garlic
2 1/2 - 3 c
chicken stock
1/2 tsp
salt & pepper
2 1/2 - 3 Tbsp
taco seasoning mix - i use hot
1 lb
large to jumbo, peeled and deveined shrimp, leaving only the tip
green onion
pepper flakes, optional

Directions Step-By-Step

In my iron skillet over medium heat, I heated the oil and added the spaghetti, stirring constantly until golden & toasted - watch not to burn.
Next add tomatoes, garlic, onion, chilies and stir. Add 2 1/2 cup of broth to starcooand seasoning, bring to boil, then lower heat to simmer, cover and cook for 15 - 20 minutes, stirring occasionally and adding more broth if needed.
Once pasta is tender, add shrimp and cook for another 2 - 3 minutes, just until shrimp is pink.
Place a dollop of sour cream in serving bowls & ladle desired pasta, shrimp and broth. Top with more sour cream if desired, green onions and red pepper flakes.

Dig in, its delicious!

About this Recipe

Main Ingredient: Seafood
Regional Style: Spanish
Other Tag: Quick & Easy