This delectable shrimp dish, with its intense
citrus-flavor and just a hint of spice typical of Gulf coast
cuisine, is quick and easy to prepare, making it ideal fare for
either serving your family on a weeknight--or for entertaining
dinner guests without the muss and fuss...and a taste and presentation
that is sure to impress!
Another delicious recipe from our Family-Favorite
Citrus Shrimp with
Angel Hair Pasta
- 9 ounces angel hair pasta*
- 1 fresh lime (about 2 tablespoons)
- 1 fresh lemon (about 2 to 3 tablespoons)
2 fresh oranges (about 1 cup)
6 tablespoons butter
1/4 cup sliced green onions **
- 2 cloves garlic, finely minced
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce
1 (16-ounce) package medium-sized frozen fully-cooked shrimp
1/4 cup coarsely chopped fresh cilantro, leaves only
- Kosher or sea salt and freshly ground
black pepper to taste
- Sliced green onions for garnish (optional)
- Sprigs of cilantro for garnish (optional)
- Freshly grated Parmesan cheese for accompaniment
- Cook the pasta according to package directions:
- Remove some of the zest off the lime,
lemon and orange using citrus zester or fine grater, about 1
tablespoon total; set aside.
- Juice the lime, lemon and oranges; set
- Place frozen shrimp in a colander and
run cold water over them until thawed, drain well and pat dry
with paper towels; set aside.
- Melt 2 tablespoons butter in a large skillet;
add green onions, garlic, cumin and Tabasco sauce. Cook over
medium-high heat, stirring constantly, for 1 minute.
- Add reserved citrus juices to same skillet
and increase the heat. Cook until mixture is reduced by about
half, about 4 to 5 minutes.
- Add the shrimp and cook just until heated
- Remove from heat and stir in the remaining
butter 1 tablespoon at a time (this creates a creamier sauce).
- Stir in the reserved citrus zest and cilantro.
Season to taste with salt and pepper.
- Add the hot cooked angel hair pasta and
toss to combine.
- Serve garnished with a sprinkling of sliced
green onions and Parmesan cheese, if desired.
Makes 6 servings.
*Thin spaghetti, linguine or fettuccine
can be substituted for the angel hair pasta.
**Or use 1/4 cup coarsely chopped white
or red onion.
***1 pound raw, peeled and deveined shrimp
can be used, cook raw shrimp with the green onions just until
they turn pink, about 2 to 3 minutes and remove from skillet.
Return shrimp to skillet with the citrus zest and cilantro at
the end of preparation.
- You can also substitute the garlic and
green onions with chopped shallots for a more subtle flavor.
- Don't fuss too much about the amount of
juice you get from the fresh citrus, a little more or a little
less won't make too much difference.
Nutritional Information Per Serving (1/6
of recipe): 370.8 calories; 31% calories from fat; 13.2g total
fat; 168.7mg cholesterol; 248.0mg sodium; 351.8mg potassium;
42.1g carbohydrates; 3.7g fiber; 0.5g sugar; 38.5g net carbs;
Copyright Hope Pryor, please see Terms
of Use. Photograph by Hope Pryor; property of CooksRecipes.com.