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Pasta with Cuban-Creole Shrimp |mycolombianrecipes.com

Pasta with Cuban-Creole Shrimp

Erica Dinho
Servings 4 to servings


  • 3 tablespoons of olive oil
  • 1 medium white onion diced
  • 1 medium green bell pepper diced
  • 4 garlic cloves chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin powder
  • 1 jar of Ragú® marinara sauce
  • ¾ cup of white wine of vegetable broth
  • 1 ½ pound of shrimp peeled and deveined
  • 1 cup of green olives
  • ½ cup of peas
  • 1 teaspoon hot sauce optional
  • 1 pound of pasta cooked according to package instructions
  • Salt to taste


  • Heat the oil over medium heat in a large sauce pan. Add the diced onions, green pepper, garlic, dried oregano and cumin powder
  • Cook for about 5 minutes or until the onions are soft. Add the Ragú® marinara sauce and wine or broth. Cook for another 7 minutes, stirring occasionally.
  • Add the shrimp and cook for about 5 minutes. Add the olives, peas and hot sauce if using, cook for another 3-5 minutes or until the shrimp is fully cooked, but not overcooked. Taste and add salt or additional seasonings as needed.
  • Serve the shrimp sauce over the cooked pasta with grated Parmesan cheese.
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