firecracker shrimp with cool creamy lime linguine

Name: Firecracker Shrimp with Cool Creamy Lime Linguine
Prep time: 15 min
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: 1/3 cup(s) plain greek yogurt; 2 teaspoon(s) lime zest; 2 teaspoon(s) lime juice; 4 ounce(s) linguine; 2 tablespoon(s) olive oil, divided; 1 clove(s) garlic, minced; 2 tablespoon(s) white wine; 1 ounce(s) asiago cheese, finely shredded; 1 teaspoon(s) kosher salt, divided; 1/2 teaspoon(s) freshly ground black pepper, divided; 8 ounce(s) large shrimp (31 - 35 count), peeled, tails removed, de-veined; 2 tablespoon(s) adobo sauce (from a can of chipotle peppers in adobo sauce); - garnish: lime wedges

(1 RATING)

36 Pinches 1 Photo

Debbie Reid

Clearwater, FL

Updated on Sep 11, 2013

The heat of the firecracker shrimp is cooled by the lime-infused pasta. You can also squeeze additional fresh lime juice over shrimp when serving.

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Firecracker Shrimp with Cool Creamy Lime Linguine

prep time 15 Min

cook time 20 Min

method Stove Top

yield 2 serving(s)

Ingredients

1/3 cup plain greek yogurt
2 teaspoons lime zest
2 teaspoons lime juice
4 ounces linguine
2 tablespoons olive oil, divided
1 clove garlic, minced
2 tablespoons white wine
1 ounce asiago cheese, finely shredded
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 ounces large shrimp (31 - 35 count), peeled, tails removed, de-veined
2 tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce)
- garnish: lime wedges

How To Make firecracker shrimp with cool creamy lime linguine

Step 1

In a small bowl, mix together the yogurt, lime zest, and lime juice; set aside.

Step 2

In a large saucepan, bring 2 - 3 quarts of water to a rolling boil over high heat. Add in the linguine, and salt to taste, and cook according to package directions to al dente. Remove and set aside 1/2 cup of pasta water; drain pasta; set aside.
Step 3

In the same saucepan, heat 1 tablespoon olive oil over medium-low heat. Add in the garlic and cook for 1 minute. Add in the pasta, toss. Add in the yogurt mixture and white wine, mix to combine. Add in the Asiago cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper, mix to combine and allow the cheese to melt. Add in some of the pasta water, 1 tablespoon at a time, to loosen mixture.
Step 4

Heat remaining 1 tablespoon olive oil a large skillet over medium-high heat. Season the shrimp with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add shrimp to skillet and cook until pink and cooked through, approximately 2 minutes. Add in the adobo sauce, mix to combine.
Step 5

To serve, divide the pasta evenly between two serving plates, creating a well in the center of the pasta, evenly divide the shrimp and place into the well in the center of the pasta. Serve with lime wedges.
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