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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 4 |
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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. Ingredients:
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:
1. Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
2. 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.
3. 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.
4. To serve, spoon shrimp mixture over hot cooked fettuccine.
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