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Shrimp Pasta with Creamy Ancho Chile & Tamarind Sauce

This Shrimp Pasta with Creamy Ancho Chile & Tamarind Sauce is simple, flavorful and incredibly hearty. The penne pasta & shrimp is tossed with a sauce made with tomatoes, onions, garlic and the artisanal Ancho Chile & Tamarind Sauce.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 554kcal
Author Ana Frias


  • 12 oz cooked penne pasta drained (reserve 1 cup pasta water)
  • 4 Tbsp extra virgin olive oil divided
  • 2 Tbsp unsalted butter
  • 1 lb raw medium shrimp peeled and devein (sprinkle with salt & pepper to taste)
  • ½ onion sliced
  • 1 garlic clove
  • 6 roma tomatoes sliced
  • ½ cup Ancho Chile & Tamarind Sauce
  • ½ cup Mexican crema or sour cream
  • 2 oz shaved parmesan cheese
  • 3 Tbsp flat parsley finely chopped
  • 2 Tbsp fresh thyme
  • Salt & Pepper to taste


  • In a large pot, heat 2 Tablespoons of olive oil and cook until it start to turn pink.  About 2 minutes per side.
  • Transfer shrimp to a bowl and cover. Set aside.
  • On the same pot, add 2 Tablespoons of olive oil and butter. Cook the onions and garlic on high heat until the onions start to become transparent.
  • Add the tomato and cook until they start to release all of the juices. Remove from heat and cool off for about 5 minutes.
  • Add mixture to a blender plus the Ancho Chile & Tamarind Sauce, Mexican cream & 1 cup of reserved pasta water, . Blend until the sauce reaches a creamy consistency.
  • Return sauce to the large pot and cook for about 5 minutes on low heat. Add the pasta & shrimp and cook until everything is warm again.
  •  Add salt & pepper to taste if needed.
  •  Sprinkle with parsley, thyme & parmesan cheese and serve while hot.


Serving: 1large bowl | Calories: 554kcal | Carbohydrates: 34g | Protein: 30g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 229mg | Sodium: 1319mg | Potassium: 483mg | Fiber: 4g | Sugar: 13g