I LOVE LOVE LOVE it when a recipe takes me by surprise. It’s not like I choose recipes I don’t think I would like, but I usually know what to expect. I was craving a shrimp pasta and this recipe looked suitable. I thought it would be a nice change of pace from the Asian inspired shrimp pasta dishes I usually make. I really do have to say that I was totally blown away at how great this recipe turned out! It is super easy to make and the flavor is out of this world. It has been added into our menu rotation for sure!
* I made this amazing garlic cheese herb butter to go on some focaccia bread with dinner tonight. Lucky for me I had about 2 tablespoons of the butter leftover. I added it to the pasta at the very end of cooking and it really helped seal the deal. I have included the recipe for the butter below (only enough to add to the pasta at the end)
Garlic Lime Shrimp
1 pound uncooked large shrimp, peeled and deveined
5 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 cup butter
3 tablespoons lime juice
1 tablespoon minced fresh parsley
1 lb Hot cooked pasta
Flavored butter “finishing” sauce
2 tablespoons butter
1/2 tablespoon feta cheese crumbled
1 clove of garlic minced
1/2 tablespoon chopped parsley
1 teaspoon olive oil
In a blender or food processor, combine all ingredients for the flavored butter finishing sauce and pulse until well combined. If you don’t feel like pulling out a machine for this, just whisk well in a small bowl until incorporated. The softer the butter the easier this will be. Set aside.
While pasta is boiling, start your shrimp.
In a large skillet, saute the shrimp, garlic, salt and cayenne in
butter until the shrimp turn pink, about 5 minutes ( DO NOT OVER COOK! The shrimp will become rubbery and tasteless. turn off the heat once they become pink). Once shrimp are cooked add the flavored butter, coat shrimp. Next, stir in lime juice and parsley. Serve with pasta. (or toss together with pasta)
Yield: 4 servings.