Prep: 5 Mins Cook: 10 Mins
Tender shrimp and al dente fettucini tossed with a gazpacho inspired sauce is the perfect fusion of bold flavors and visual excitement. For a change of pace serve with warm tortillas instead of bread and iced tea with a sprig of mint.

Gazpacho-Style Shrimp and Fettuccine


  • 16 ozs. peeled and deveined shrimp, cooked
  • 2 jars (16-oz.) ORTEGA Salsa - Roasted Garlic (Medium)
  • 1 can (4-oz.) ORTEGA Diced Green Chiles
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1/4 cup sliced green onions
  • 1 tablespoon lime juice
  • 3 tbls. chopped fresh cilantro
  • 1/4 cup peeled, seeded and diced cucumber


COMBINE salsa, bell peppers, green onions, chiles and lime juice in medium skillet. Bring to a gentle boil; add shrimp. Cook for 2 to 3 minutes or until shrimp are heated through. Add cilantro

TOSS fettuccine with salsa and shrimp mixture. Season with salt and ground black pepper. Garnish with cucumbers.
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