gulf-style citrus shrimp
(1 rating)
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.
►
(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For gulf-style citrus shrimp
-
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)
How To Make gulf-style citrus shrimp
-
1Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
-
2Melt 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.
-
3Increase 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.
-
4To serve, spoon shrimp mixture over hot cooked fettuccine.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT