Garlic Lime Shrimp Pasta
Pasta tossed with garlic-infused butter, fresh lime juice, and seared shrimp in a light citrus sauce. Finished with fresh herbs and optional protein or vegetable swaps for varied meals.
Ingredients
Method
Bring a large pot of salted water to a boil. Peel and devein shrimp if using fresh; thaw if frozen. Mince garlic and juice limes.
If using optional vegetables, thinly slice red onion and halve cherry tomatoes. Chop fresh parsley. Grate cheese if using.
Add pasta to boiling water. Cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Sear in batches 2–3 minutes per side until pink and cooked through. Transfer to a plate.
In the same skillet, melt butter over medium heat. Add minced garlic and cook, stirring, for 1 minute until fragrant. Stir in lime juice and red pepper flakes if using.
If using optional red onion or cherry tomatoes, add them to the skillet and cook for 2 minutes, stirring occasionally.
Add cooked pasta to the skillet. Toss gently to coat, adding pasta water 1/4 cup at a time until the sauce coats the noodles lightly. Return shrimp to the skillet and toss.
Divide among plates. Top with fresh parsley and grated cheese if desired. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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