Garlic Butter Shrimp Pasta with Casa De Laurel Salsa Macha

Sometimes, all you need is a bowl of pasta that’s simple but unforgettable. That’s exactly what you get when you toss plump, garlicky shrimp with Casa De Laurel’s Salsa Macha.

With puya and guajillo chilis, avocado oil, and a hint of Oaxacan chocolate, this salsa adds a smoky depth that pairs beautifully with buttery pasta. It’s the kind of dish that feels special but comes together in under 30 minutes.

 

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Ingredients

• 8 oz spaghetti or linguine
  
  

• 1 lb large shrimp, peeled and deveined
  
  

• 3 tbsp unsalted butter
  
  

• 3 cloves garlic, minced
  
  

• 2–3 tbsp Casa De Laurel Salsa Macha (adjust to taste)
  
  

• Salt & pepper to taste
  
  

• Fresh parsley, chopped
  
  

• Lemon wedges for serving
  
  

 

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Instructions

1. Cook the pasta
   Bring a pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup of pasta water before draining.
   
   

2. Sauté the shrimp
   In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Add shrimp, season with salt and pepper, and cook until pink and opaque (about 2–3 minutes per side).
   
   

3. Add the Salsa Macha
   Lower the heat and stir in Casa De Laurel Salsa Macha. Toss to coat the shrimp in that rich, smoky oil and chiles.
   
   

4. Combine with pasta
   Add cooked pasta to the skillet, tossing to combine. If it feels dry, add a splash of the reserved pasta water until silky.
   
   

5. Finish and serve
   Garnish with fresh parsley and serve with lemon wedges for a bright finish.