Cilantro-Lime Shrimp Pasta – it’s just like shrimp scampi but with cilantro and lime! So good, refreshing, light, yet satisfying. Perfect dinner for any time of the year (but especially Summer!)
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.
The 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 1/4 teaspoon of salt and 1/2 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. Mix to coat. Taste, and add more salt if need. Add shrimp back on top of pasta. Garnish with chopped fresh cilantro.