Simple Way to Make Favorite Cilantro Lime Shrimp Linguine

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, Recipe of Quick Cilantro Lime Shrimp Linguine. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cilantro Lime Shrimp Linguine, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cilantro Lime Shrimp Linguine delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cilantro Lime Shrimp Linguine is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few components. You can have Cilantro Lime Shrimp Linguine using 13 ingredients and 8 steps. Here is how you can achieve that.

Just a little something I threw together wanting a slightly different shrimp dish than what I've made before. Turned out great and very reminiscent of the "key west" shrimp pasta I enjoy at one of our favorite restaurants.

Ingredients and spices that need to be Get to make Cilantro Lime Shrimp Linguine:

1. 1 lb frozen raw shrimp - thawed, deveined and peeled, peels reserved for stock
2. 1 tbsp Mrs. Dash Perfect Blend Citrus Fiesta seasoning
3. 1/8 tsp red pepper flakes
4. 3 tbsp olive oil - divided
5. 2 clove garlic - minced
6. 2 cup shrimp stock (see step 2)
7. 1 zest and juice of 1 large lime (or 1 and 1/2 small)
8. 1 tsp honey
9. 1 cup heavy cream or half and half
10. 1 salt and pepper to taste
11. 2 tbsp fresh grated parmesan
12. 1/4 cup chopped fresh cilantro - leaves only (this was t abou1/2 a bunch for me)
13. 8 oz linguine pasta - prepared to package directions, 1/4 c of pasta water reserved

Instructions to make Cilantro Lime Shrimp Linguine

1. Thaw, devein and shell raw shrimp (I buy frozen deveined, ez peel like AquaStar brand). Place peeled shrimp in a medium bowl and shells in a small sauce pan.
2. To make the stock, cover shells in pan with about 2 1/2 c water. Add a pinch each of garlic powder and onion powder if desired but NO salt. Bring to a boil over medium high heat. Reduce to medium low, cover and simmer 25 minutes. While stock is simmering marinate shrimp. Drizzle 2 tbs olive oil over shrimp in bowl. Add Mrs. Dash seasoning, red pepper flakes and a small pinch of salt. Stir to coat, cover and refrigerate.
3. When stock is done, strain through a fine mesh sieve or colander placed over a medium bowl. Set bowl of stock aside and discard shells. Begin preparing pasta according to package directions. When done, reserve 1/4 cup of the water, drain pasta and set aside.
4. While pasta cooks, heat a large pan over medium heat. Remove shrimp from fridge, uncover, add to hot pan along with all marinade in bowl. Spread out into an even layer. Cook on first side about 30 seconds. Flip all pieces. Cook 1 minute more or until shrimp are just beginning to turn pink. Transfer to cleaned bowl and set aside.
5. Place pan back on heat. Add last tbs olive oil. Allow to heat about 30 seconds. Add minced garlic. Sautee until just fragrant, stirring constantly so not to burn. About 1 minute. Add all of the shrimp stock, stir and scrape up any flavorful bits stuck in bottom of pan. Turn the heat up to medium high and boil until liquid is reduced by half, stirring occasionally. About 5 minutes.
6. When stock has reduced, turn heat down to medium, add zest and juice of lime(s) as well as honey. Stir until well mixed. Stir in heavy cream until fully incorporated. Bring back to a simmer until thickened, stirring frequently. About 2 minutes. Add 1/4 c pasta water and shrimp to sauce. Bring back to a low simmer until shrimp are just heated through and sauce has thickened once more. About another 2 minutes. Taste. Add a small pinch of salt and pepper as desired. Stir.
7. Turn heat off. Add linguine to sauce in pan. Toss to coat. Add about 1/3 cup chopped cilantro and freshly grated parmesan, gently toss to coat once more. Taste again and adjust salt and pepper as desired once more. Serve with a crisp side salad and enjoy!
8. Note: unsalted chicken stock may be used in place of the shrimp stock. The shrimp flavor will just not be as pronounced in the dish as with it. Emphasis on unsalted though! If you use regular sodium stock it will become too salty as it reduces. Also, if you can't find the Mrs. Dash add 1/2 tsp each chile powder and paprika, 1/4 tsp onion powder and about 2 tsp lime juice to the shrimp along with the olive oil and pinch of salt.

You will also find as your experience and confidence develops that you will find your self more and more often improvising as you proceed and adjusting recipes to meet your personal preferences. If you'd like more or less of ingredients or want to create a recipe a little less or more spicy in flavor that can be made simple adjustments on the way in order to achieve this objective. In other words you will start punctually to create snacks of your very own. And that's something that you wont of necessity learn when it comes to basic cooking skills for novices but you'd never learn if you did not master those basic cooking skills.

So that's going to wrap this up for this special food Recipe of Award-winning Cilantro Lime Shrimp Linguine. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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