Key Lime Seafood Pasta

GARLIC LIME SHRIMP

Steps:

• In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.

CREAMY CILANTRO-LIME CHICKEN PASTA

Steps:

• Heat olive oil in a large skillet on medium-hot heat. Generously season sliced chicken with salt and pepper, add to the hot skillet and cook for about 5 minutes until done. Remove sliced chicken from the skillet.
• To the same skillet, add minced garlic, lime juice and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced and making sure garlic does not burn and brown too much. Mix in chopped cilantro.
• Add heavy cream and milk. Bring to boil, the immediately add cheese and mix in until melted, while boiling. Then, remove from heat.
• Cook pasta according to package instructions, drain, reserving some cooked pasta water.
• Add pasta to the sauce, along with the half of the chicken. Mix everything in and season pasta with more salt, if needed.
• Top with the remaining half of the chicken and more chopped cilantro.

CILANTRO LIME SHRIMP SCAMPI PASTA

Steps:

• Heat large skillet until hot on medium heat. Add 1 tablespoon olive oil - it should run easily but not sizzle or burn. Add shrimp to the skillet, making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.
• Add minced garlic, chopped cilantro, chicken stock, white wine, 2 tablespoons freshly squeezed lime juice to the shrimp. Reheat gently on medium heat, stirring to combine, for about 1 minute. Remove shrimp from the skillet.
• Cook pasta according to package instructions. Drain.
• Add pasta to the skillet with sauce. Mix to coat. Taste, and add more salt if need.
• Add shrimp back on top of pasta. Garnish with chopped fresh cilantro.

LIME BUTTER SAUCE

Steps:

• Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

KEY LIME BUTTER SAUCE

Steps:

• Reduce the vinegar, wine, keylime juice, shallots, salt and pepper in a saucepan over medium heat until the liquid is nearly evaporated.
• Add the heavy cream and reduce by half.
• Cool the mixture to 140°F.
• Place the saucepan with the reduced mixture over extremely low heat and whisk in the butter tablespoon by tablespoon, whisking vigorously the entire time.
• Strain the sauce.
• Keep warm until ready to serve - do not allow the sauce to boil or it will separate.

KEY LIME SHRIMP

Steps:

• cut 4 thin slices of lime, and grate a tsp of zest, then squeeze to get 2 tbsp juice.
• in skillet heat butter& oil.
• add garlic, lime zest and juice, worcestershire, cook until bubbling, add shrimp and cook 2 minutes, turn over, add hot sauce and cook 2 minutes longer.
• serve with sauce, lime slices and french bread, eat with your fingers and lots of napkins.

GRILLED SHRIMP WITH KEY LIME AIOLI

Steps:

• First, if using frozen shrimp, thaw them out and pat them dry with paper towels.
• Next, in a medium mixing bowl, toss the shrimp with the olive oil and seafood seasoning.
• Then, thread 4-5 shrimp on each bamboo skewer and place them on a preheated grill for 2-4 minutes in each side.
• Last, remove them from the grilled and set them on a plate to rest while you make the aioli.
• First, in a medium mixing bowl, combine all the key lime aoili ingredients.
• Next, use a whisk or fork to mix everything together.
• Last, serve the aoili with your grilled shrimp.

KEY WEST PINK SHRIMP AND FLORIDA SPINY LOBSTER TAILS SERVED WITH HOT KEY LIME BUTTER

Steps:

• Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
• Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
• Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
• Remove from heat and stir in the Key lime juice mixture until melted.

KEY LIME SEAFOOD PASTA

Steps:

• 1. Allow the butter to soften, cut into large pieces, and place in the bowl of an electric mixer or food processor. With the mixer running, slowly add the wine, sherry and lemon juice. Mix to a thick cream and add the oregano, thyme and salt and pepper to taste.
• 2. Bring a large saucepan filled with water to boil over high heat. When boiling, add the linguine, and cook for 3 minutes if fresh or 8 minutes if dried. Drain.
• 3. Mix the garlic, key lime juice and wing sauce together in a skillet. Add the tomatoes and butter sauce. Place over medium-high heat. Add the lobster tail and shrimp. Saute for 3 to 4 minutes or until shrimp are pink and the lobster cooked through.Do not overcook the shellfish. It will become rubbery. Add the crabmeat and cook for 1 minute to warm the crabmeat. Serve over pasta and sprinkle the scallions on top.

SHRIMP AND LOBSTER KEY LIME

Steps:

• In a large saucepan over medium heat, melt the butter. Add shrimp and lobster and saute until the shrimp turns pink, about 2 to 3 minutes (be careful not to overcook). Add the mushrooms and scallions, and saute until just tender, about 2 minutes. Add the Chablis and Key Lime Mix and continue cooking until Key Lime Mix melts and is thoroughly mixed throughout the seafood. Serve over rice.
• In a small bowl, mix all ingredients together.