Cilantro Lime Shrimp Scampi Pasta - it's just like shrimp scampi but with cilantro, lime, and linguine pasta! This Mediterranean style dinner is super refreshing, yet will keep you full for a long time!
So good and super light, yet satisfying. Perfect dinner for any time of the year (but especially Summer!). Try this delicious Cilantro Lime Shrimp Scampi Linguine Pasta and see for yourself!
In this recipe I used large shrimp but small shrimp can be used too, as long as it's 1 pound and it's raw shrimp. Also, note that I used only 4 ounces of pasta - you can use 8 ounces if you like, but for me this dish was more about shrimp than pasta, which is why I used only 4 ounces of pasta.
This shrimp scampi pasta recipe is so easy, it's ridiculous. So much flavor for only 30 minutes of work. I hope you try it!
Heat large skillet until hot on medium heat. Add 1 tablespoon olive oil - it should run easily but not sizzle or burn. Add shrimp to the skillet, making sure it doesn't crowd, sprinkle ¼ teaspoon of salt and ½ teaspoon of 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:
Add chicken stock, white wine, 2 tablespoons freshly squeezed lime juice to the shrimp. Reheat gently on medium heat, stirring to combine, for about 1 minute:
Remove shrimp from the skillet. Add cooked pasta to the skillet with sauce. Use either linguine or fettuccine pasta. Mix to coat. Taste, and add more salt if need. Add shrimp back on top of pasta. Garnish your shrimp scampi pasta with chopped fresh cilantro.
Enjoy your Italian-style Cilantro Lime Shrimp Scampi Pasta with a glass of wine!
Cilantro Lime Shrimp Scampi Pasta
Ingredients
- 1 lb raw shrimp peeled and deveined
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- 4 garlic cloves minced
- ½ cup cilantro , fresh, chopped
- ¼ cup chicken stock
- ¼ cup white wine (I used Chardonnay)
- 2 tablespoons lime juice freshly squeezed
- 4 ounces pasta linguine or fettuccine
- fresh cilantro chopped, for garnish
Instructions
- Heat large skillet until hot on medium heat. Add 1 tablespoon olive oil - it should run easily but not sizzle or burn. Add shrimp to the skillet, making sure it doesn't crowd, sprinkle ¼ teaspoon of salt and ½ teaspoon of 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, 2 tablespoons freshly squeezed 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 need.
- Add shrimp back on top of pasta. Garnish with chopped fresh cilantro.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
This is one of my top 5 meals!!!! I used brown rice boiled in low-sodium chicken broth to add flavor but everything else I followed to the letter and oh my gosh!!!!
The lime juice was way too overpowering and not enough sauce for my liking. The linguini soaked up all the sauce. Added more chicken broth and wine and also some cream to cut the lime. Maybe I added too much linguini.
Cookie, you made this recipe much better by adding chicken broth + wine! Thank you for sharing this! 🙂