Shrimp with Cilantro-Lime Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 pound jumbo shrimp, or at least 4-5 per person
1 1/2 (plus) 2 tablespoons lime juice, divided use
9 ounces fresh linguine, cooked to package directions
2 teaspoons olive oil, divided use
2 tablespoons finely chopped onion
1 teaspoon finely chopped garlic
1 cup low-sodium chicken broth, divided use
1/4 teaspoon hot pepper flakes, optional
1 teaspoon cornstarch
1/2 cup chopped fresh cilantro or more to taste
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Directions: |
Directions:Peel and devein shrimp. Rinse well and pat dry with paper towel. Sprinkle with 1 tablespoon of the lime juice; set aside.
Cook pasta according to package directions, drain, rinse with hot water to which 1 teaspoon of the olive oil has been added. Drain again, cover and keep warm.
Heat remaining teaspoon olive oil in heavy, 10-inch, nonstick skillet. Add onion and saute until softened but not brown. Stir in garlic and 1/2 cup of the chicken broth; bring just to a boil and reduce heat to medium.
Add shrimp with lime juice it marinated in and hot pepper flakes, if desired. Stir and cook until shrimp just begin to turn pink and opaque, about 1 minute. Stir cornstarch into remaining 1/2 cup chicken broth and add to pan. Continue cooking until shrimp are done and sauce has thickened slightly, about 1 to 1 1/2 more minutes.
Stir chopped cilantro into sauce and serve immediately over pasta. Sprinkle with some of the remaining lime juice, if desired. |
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Number Of
Servings: |
Number Of
Servings:3 |
Preparation
Time: |
Preparation
Time:30 minutes |
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