Cilantro-Lime Shrimp Pasta

• Seafood

  • 1 lb Shrimp, raw

• Produce

  • 1/2 bunch Cilantro, fresh
  • 1 Cilantro, fresh
  • 4 Garlic cloves

• Canned Goods

  • 3/4 cup Chicken stock

• Condiments

  • 2 tbsp Lime juice, freshly squeezed

• Pasta & Grains

  • 4 oz Pasta

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on juliasalbum.com

Ingredients

• 1 pound raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 4 garlic cloves, minced
• half a bunch fresh cilantro, chopped (1/2 cup chopped cilantro)
• 3/4 cup chicken stock
• 1/4 cup white wine (I used Chardonnay)
• 2 tablespoons freshly squeezed lime juice
• 4 ounces pasta (linguine)
• fresh cilantro, chopped, for garnish

Directions

• Heat large skillet until hot on medium heat. Add 1 tablespoon olive oil - it should run easily but not sizzle or burn. Add shrimp to the skillet, making sure it doesnt crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.
• Add minced garlic, chopped cilantro, chicken stock, white wine, 2 tablespoons freshly squeezed lime juice to the shrimp. Reheat gently on medium heat, stirring to combine, for about 1 minute. Remove shrimp from the skillet.
• Cook pasta according to package instructions. Drain.
• Add pasta to the skillet with sauce. Mix to coat. Taste, and add more salt if need.
• Add shrimp back on top of pasta. Garnish with chopped fresh cilantro.