Cilantro-Lime Shrimp Pasta

For Lent, being a Catholic, I obviously can't have meat on Fridays, so I've been scouring Pinterest for recipes. One thing I've never really cooked much of before was shrimp. Both Shawn and I love shrimp and Ben has decided he loves it too. The girls are not so keen, but I think, the more normal it becomes, the more they will grow to like it, so shrimp dishes will be sticking around, long after Lent. Recipe 10 of 52 turned out so delicious, Shawn asked if we could add it to our normal routine.  I found the recipe here.

Cilantro-Lime Shrimp Pasta


1 lb raw shrimp, deveined and peeled
2 tbsp olive oil
1/2 tsp red pepper flakes
1/4 tsp salt
4 garlic cloves, minced
1/2 bunch fresh cilantro, chopped
3/4 cup chicken stock (I used vegetable stock)
1/4 cup white wine (I used chardonnay)
2 tbsp fresh squeezed lime juice
8 ounces pasta (linguine)
fresh cilantro, chopped for garnish
lime, cut in half and thinly sliced for garnish

Heat large skillet until hot on medium heat. Add 1 tbsp olive oil. (It should run easily but not sizzle of burn) Add shrimp to the skillet, making sure it doesn't crowd. Sprinkle salt and red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.

Add minced garlic, chopped cilantro, chicken stock, white wine, and lime juice to the shrimp. Reheat gently on medium heat, stirring to combine, for about 1 minute. Remove shrimp from the skillet.

Cook pasta according to package instructions. Drain. Add pasta to the skillet with sauce. Mix to coat. Taste, and add more salt if needed.

Add shrimp back on top of pasta. Garnish with chopped fresh cilantro and lime slices.

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