Tex-Mex Spaghetti with Shrimp, Fried Egg and Guacamole

This dish brings together the best of Tex-Mex and Italian cooking in one unforgettable bowl. Broken spaghetti is toasted with spices, then slowly simmered with broth until perfectly al dente, absorbing all the rich flavors. Juicy shrimp add protein, while a bright pickled shallot-tomato salad cuts through the richness.

Each serving is crowned with a golden fried egg, whose runny yolk creates a creamy sauce as it mingles with the pasta. A dollop of guacamole and sour cream adds cool, tangy contrast. It’s comfort food with a global twist-ready in under 30 minutes!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 5 cups water to a boil in a medium pot. Reduce heat to low to keep warm. Wash and dry produce. Break spaghetti into 1- to 2-inch pieces. Halve, peel and thinly slice shallot. Quarter lime. Dice tomato into ¼-inch pieces.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add broken spaghetti, Tex-Mex paste and tomato paste. Cook, stirring constantly, until fragrant, 30-60 seconds.
3. Stir 1 cup hot water from the pot into the spaghetti mixture. Bring to a simmer and cook, stirring occasionally, until water is absorbed. Repeat, adding ½ cup hot water at a time, until pasta is al dente, 10-15 minutes. Season with salt and pepper if desired.
4. In a small microwave-safe bowl, combine shallot, juice from half the lime, ¼ tsp sugar and ½ tsp salt. Microwave until bright pink, 30-60 seconds. Add diced tomato and stir; season with salt and pepper. Set aside.
5. Heat a drizzle of oil in a medium nonstick pan over medium-high heat. Crack eggs into pan, cover and fry to preference. Season with salt and pepper.
6. Divide pasta between shallow bowls. Top with a fried egg, sour cream, guacamole and pickled shallot-tomato salad (drained). Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute spaghetti with other long pasta like linguine or fettuccine, broken into pieces. Adjust cooking time as needed.

How do I make this dish vegetarian?

Omit the shrimp and use vegetable broth instead of water for cooking the pasta. You can add extra vegetables like bell peppers or zucchini.

Can I prepare the pickled shallot-tomato salad ahead of time?

Yes, you can make it up to a day in advance and store it in the refrigerator. The flavors will meld nicely.