Garlic Lime Shrimp with Pasta
A fresh twist on shrimp scampi, this garlic lime shrimp pasta features juicy jumbo shrimp cooked in a buttery lime and garlic sauce with a zesty kick from freshly ground black pepper.
Servings: 4 servings
Ingredients
- 10 ounces refrigerated fresh pasta (fettuccine or linguine)
- 1 lb jumbo or extra-large shrimp peeled and deveined
- 3 tablespoons olive oil
- 3 tablespoons butter divided
- 5 cloves garlic minced
- 1/4 cup dry white wine
- Juice of 2 limes about 1/4 cup
- 1 teaspoon freshly ground black pepper more or less to taste
- 4 lime wedges (see notes)
Instructions
- Put a pot of salted water on to boil for the pasta.
- Set a large skillet on the stove over medium-low heat. Add the olive oil and 2 tablespoons of the butter and stir in the garlic. Cook until softened but not browned, about 3 minutes.
- Start cooking the pasta while the garlic softens. Follow the package directions, reserve about 1/4 cup of the cooking water, then drain and set aside.
- Increase the heat on the skillet to medium-high, stir in the wine and cook until partially evaporated, about 1 minute.
- Add the shrimp and quickly stir to coat with the butter mixture. Continue cooking in a single layer until pink and opaque, 1 minute per side.
- Working quickly, stir in the lime juice, black pepper, and remaining tablespoon of butter, then toss the shrimp to coat and remove the pan from the heat.
- Combine with the pasta and add a tablespoon or two of the cooking water if needed. Serve with lime wedges.
Notes
FOR A NON-ALCOHOLIC VERSION: You can swap the wine for low-sodium chicken broth if you prefer to cook without alcohol.
ABOUT THE LIME WEDGES: For extra lime flavor and a nice finishing touch, try searing the lime wedges in a little butter before you start cooking. They’ll look great on the plate and add more depth of flavor.
Nutrition
Calories: 480 | Total Fat: 22g | Cholesterol: 217mg | Sodium: 730mg | Carbohydrates: 45g | Fiber: 1g | Sugar: 1g | Protein: 24g