Gulf-Style Citrus Shrimp

Lynn Dine


The tang of citrus gives wonderful flavor to this special shrimp recipe. It calls for the refrigerated, fresher, fettucine but could substitute 4 1/2 ounces of the boxed dry type of fettucine. This is a recipe from the "Land O Lakes" website.

pinch tips: How to Mince Garlic





10 Min


10 Min


Stove Top


1 lime
1 medium orange
6 tablespoons butter
1⁄4 cup green onion, chopped
3⁄4 teaspoon ground cumin
1⁄4 teaspoon red pepper sauce
1 lb medium fresh raw shrimp, peeled and deveined (31 to 35 count)
1⁄4 cup fresh cilantro, chopped
9 ounces fettuccine pasta, cooked (package refrigerated)

Directions Step-By-Step

Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
To serve, spoon shrimp mixture over hot cooked fettuccine.

About this Recipe

Course/Dish: Pasta, Seafood
Main Ingredient: Pasta
Regional Style: American