Gazpacho-Style Shrimp and Fettuccine

Tender shrimp and al dente fettuccine 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.

Gazpacho-Style Shrimp and Fettuccine


  • 1 (9 ounce) package BUITONI Refrigerated Fettuccine, prepared according to package directions
  • 1 pound cooked, peeled and deveined shrimp
  • 2 (16 ounce) jars chunky salsa
  • 1 (4 ounce) can 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 tablespoons chopped fresh cilantro
  • 1/4 cup peeled, seeded and diced cucumber


  1. Combine salsa, chiles, bell peppers, green onions 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.
  2. Toss pasta with salsa and shrimp mixture.
  3. Season with salt and ground black pepper.
  4. Garnish with cucumbers.

Prep: 5 min | Cook: 10 min | Yield: 4 servings

Recipe and photo used with permission from: Nestlé and

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