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 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. 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 - it's just like shrimp scampi but with cilantro, lime, and linguine pasta! Perfect for Spring, Summer or any time you want something light, refreshing, yet filling! Try this Mediterranean, Italian-style pasta dinner!
- 1 lb raw shrimp peeled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 4 garlic cloves minced
- 1/2 cup cilantro , fresh, chopped
- 1/4 cup chicken stock
- 1/4 cup white wine (I used Chardonnay)
- 2 tablespoons lime juice freshly squeezed
- 4 ounces pasta linguine or fettuccine
- fresh cilantro chopped, for garnish
- 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, 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.
Wondering if you need to double the sauçe if using 8 oz. of pasta? One commenter said it was watery though.
No need to double the sauce. You can use 8 oz of pasta with the same amount of sauce as in this recipe.
Absolutely amazing! No need to change anything. Great recipe.
So happy to hear that! 🙂
Added cumin, a dash of chipotle powder, butter, and some lime zest and cut down on the stock like some comments said. Also added some fresh veggies like fresh diced tomatoes, sauteed mushrooms, and green onion. Very good and a simple base recipe that you can add your own touch to.
Wow, you made great additions! Your version of this recipe sounds super delicious!
looks great trying this tonight for supper only editions mushroom celery and some green onions to garnish
Enjoy! 🙂
This was yummy but I prefer my pasta dishes to have more veggies so I added some jarred sun dried tomatoes. Will also try adding spinach next time.
Those are great additions, Julie!
Ok, but I would make some changes. Way too watery, so I would lose the broth. Trying to cook off the broth overcooked the shrimp. Keep the white wine.
Add butter, to make it more like a scampi. Zest that lime to give it more power. I usually saute the garlic and pepper flakes to bring out the aroma, then add the shrimp.
JW
This was delicious, but I made a few changes. I added 8 0z. fresh mushrooms, and sauteed them with a bit of olive oil as a first step. Removed the mushrooms from the skillet, and proceeded with the recipe as written. Added a drizzle of fresh lime juice to the finished product. I liked the addition of the mushrooms, but they weren’t necessary.
Thank you, Kathy! Glad you tried the recipe!
Lime shrimp pasta look fantastic!