CILANTRO LIME SHRIMP PASTA
Cilantro Lime Shrimp Pasta Recipe kissed with island flavors! This simple shrimp pasta dish can be made in minutes on the stovetop or in your Instant Pot (electric pressure cooker!)
Provided by Sommer Collier
Categories Main Course Pasta
Time 20m
Number Of Ingredients 8
Steps:
- STOVETOP INSTRUCTIONS: Set a large pot of water on high heat and bring to a boil. Add a few pinches of salt. Then cook the pasta according to the package instructions. Usually 6-9 minutes for al dente pasta. Drain the pasta in a colander.
- Meanwhile, set a large skillet over medium-high heat. Once hot, add the butter, garlic, and shrimp. Sprinkle with salt and pepper. Cook for 3-4 minutes, until the shrimp are pink. They should look like C's, not O's. O stands for overcooked.
- Add the lime juice and half the cilantro. Stir well. Then toss in the cooked pasta, cream, and remaining cilantro. Stir for 1-2 minutes to coat the pasta and allow the sauce to thicken. Serve warm.
- INSTANT POT INSTRUCTIONS: Place the pasta in the Instant Pot. Add the butter, garlic, 1/2 teaspoon salt, and 3 cups water. Cover and lock the lid into place.
- Set the Instant Pot on "Pressure Cook High" for 4 minutes. Once it is finished cooking, turn the Instant Pot "Off", then press the button to "Quick Release" the steam, until the valve button drops.
- Unlock the lid and stir in the lime juice, raw shrimp, cilantro, and cream. Set the Instant Pot on "Sauté" and cook for 3-4 minutes, toss and simmer until the shrimp are pink. Taste, then salt and pepper as needed. Serve warm.
Nutrition Facts : ServingSize 1.25 cup, Calories 377 kcal, Carbohydrate 33 g, Protein 29 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 321 mg, Sodium 940 mg, Fiber 1 g, Sugar 1 g
LIME CILANTRO SHRIMP OVER BLACK PASTA
Steps:
- In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes.
- While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on.
- When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry.
- Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro.
CILANTRO LIME PASTA WITH SHRIMP
This Cilantro Lime Pasta with Shrimp is what happens when two amazing food cultures collide!! This dish has the hearty, rich flavors of Italian cooking and the fresh, vibrant flavors of Thai food! Quick, easy and bursting with flavor, you can have the best of both worlds all on one plate!
Provided by Casey Rooney
Time 30m
Number Of Ingredients 14
Steps:
- In a large pot, boil up your pasta according to al dente package directions (for example if it says boil for 10-12 minutes, boil pasta on the lower end of the range for 10 minutes). Reserve 1/4 cup of the starchy pasta water.
- While pasta is boiling, cook up your shrimp. Season raw shrimp with 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper. In a medium or large skillet, over medium-high heat, cook shrimp 1-2 minutes on each side or until cooked through (with vary based on the size of your shrimp). Transfer to a plate, cover and set aside.
- Make the pesto: In a food processor or blender, add cilantro, basil, lime juice, garlic, salt and Parmesan cheese. Blend for about 10 seconds. Then add in olive oil. Blend 10 seconds more until everything is incorporated. Taste and season with a bit more salt, if necessary.
- Drain pasta (don't forget to reserve a little pasta water!) and return pasta back to the hot pot, set over LOW heat.
- Add shrimp (and all juices from the shrimp that are on the plate) and cilantro pesto to the pasta and carefully toss with tongs until all pasta is covered with the pesto. If you feel it's too thick add about a tablespoon of coconut milk or reserved pasta water. **only add if you think the pasta needs it!
- Plate up your pasta and top with crushed peanuts, red pepper flakes, parmesan cheese, fresh black pepper and more lime juice and chopped cilantro, if you like!!
Nutrition Facts : Calories 419 kcal, Carbohydrate 45.1 g, Protein 29 g, Fat 13.5 g, SaturatedFat 3.2 g, Cholesterol 221 mg, Sodium 646 mg, Fiber 0.5 g, Sugar 0.4 g, ServingSize 1 serving
SPAGHETTI WITH SHRIMP, CAPERS AND GARLIC
This simple and straightforward pasta recipe can be whipped up on a moment's notice with pantry ingredients and shrimp -- just the thing for a busy week night supper. Olive oil plays a big role here, so use only the best extra virgin olive oil you can find. Recipe courtesy of a CooksRecipes e-mail I received. YUM!
Provided by Stacky5
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
- While the pasta cooks, heat 2 tablespoons of the oil in a large (12-inch) skillet over medium heat. Add the shrimp and cook for 1 minute. Add the capers and garlic and cook, stirring occasionally until the shrimps turn pink and firm, 2 to 3 minutes. Stir in the lemon juice, parsley and season with salt and pepper.
- Drain the spaghetti and return to the warmed pot. Add the shrimp and its sauce and toss, adding the remaining 3 tablespoons oil or more if you wish.
- Transfer to a large, warmed serving bowl.
- Garish with freshly grated parmegiano reggiano cheese. Serve immediately.
Nutrition Facts : Calories 702.2, Fat 20.4, SaturatedFat 2.9, Cholesterol 214.9, Sodium 1456.4, Carbohydrate 88.9, Fiber 4.1, Sugar 3.4, Protein 38.5
CREAMY TOMATO, POBLANO & SHRIMP PASTA
The combination of the three cheeses in this family-favorite dish is what makes this pasta dish extra special.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 8 servings, 1-1/4 cups each
Number Of Ingredients 8
Steps:
- Cut 4 chiles into thin strips; set aside. Blend remaining chiles in blender with tomato sauce and cream cheese until smooth.
- Cook spaghetti in 8-qt. stockpot as directed on package, omitting salt. Meanwhile, cook shrimp, in 2 batches, in large nonstick skillet on high heat 3 min. or until shrimp turn pink, stirring frequently. Remove from heat; cover to keep warm.
- Drain spaghetti, reserving 1/2 cup cooking water. Return spaghetti and reserved water to pot. Add chile sauce, chile strips and shrimp; cook 2 min. on medium-low heat or until heated through, stirring frequently. Stir in 1/2 cup mozzarella; cook and stir 1 min. or until melted. Sprinkle with remaining mozzarella, cilantro and Parmesan.
Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 230 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 36 g
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