Gulf-Style Citrus Shrimp

Submitted by diner524

"The tang of citrus gives wonderful flavor to this special shrimp recipe. It calls for the refrigerated, fresher, fettucine but could substitute 4 1/2 ounces of the boxed dry type of fettucine."

 

• Ready In: 19mins
• Ingredients: 9
• Serves: 4

ingredients

• 1 lime
• 1 medium orange
• 6 tablespoons butter
• 1⁄4 cup green onion, chopped
• 3⁄4 teaspoon ground cumin
• 1⁄4 teaspoon red pepper sauce
• 1 lb medium fresh raw shrimp, peeled and deveined (31 to 35 count)
• 1⁄4 cup fresh cilantro, chopped
• 9 ounces fettuccine pasta, cooked (package refrigerated)

directions

1. Remove zest of lime and orange using citrus zester or fine grater. Juice lime; reserve 2 tablespoons juice. Juice orange; reserve juice.
2. Melt 2 tablespoons butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
3. Increase heat to high. Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
4. To serve, spoon shrimp mixture over hot cooked fettuccine.

Reviews

[ellie_]

Very good -- made a few changes by using only 1/2 pound shrimp and added brocolli to the pan and skipped a real lot of the butter - great over egg noodles. Thanks for sharing!

 

[MichelliBelli]

I made these but used 1 lemon and 1 lime instead of the orange. Cut back a tad on the cilantro and cumin and they were excellent served over linguine!

 

[Shawn C]

We liked this a lot. I added a very large pressed garlic clove to the shrimp while cooking. I assumed the red pepper sauce meant hot sauce (I doubled that). The only thing lacking for me was more sauce. i used angel hair since I don't care for thick pastas. Also I tossed the pasta in the skillet to make sure all was coated. We will have this again But next time I think I might make this more like appetizer instead of a meal. Great way to get some summertime into shrimp

 

[IngridH]

This was pretty good. A tad too orangey for me, I think I'd prefer more lime, but that's just personal preference. This went together really fast, which I love, and the combination of the pepper sauce, butter and cumin is fantastic. I used boxed pasta, but either way, this is very good. Thanks for posting!

 

[breezermom]

Very citrusy! I really enjoyed this shrimp on top of angel hair pasta. (Instead of fettucine) Followed the recipe exactly, except I decreased the cumin just a tad. This will be a repeat meal...quick, easy, and delicious!