Shrimp Durango recipe

All Recipes Seafood Shellfish Shrimp

Ingredients

1 pound dry fettuccine pasta
3 tablespoons butter
1 pound shrimp, peeled and deveined
½ cup white wine
2 tablespoons lime juice
½ bunch cilantro, finely chopped
⅛ teaspoon cayenne pepper
salt and pepper to taste

Nutrition Info

421.8 calories
carbohydrate: 56.9 g
cholesterol: 130.3 mg
fat: 8.8 g
fiber: 2.7 g
protein: 25.6 g
saturatedFat: 4.3 g
servingSize: -
sodium: 160.1 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.

  2. Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.

  3. Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.

Recipe Yield

6 servings

Recipe Note

Sauteed shrimp braised with white wine and lime juice and seasoned with cilantro and cayenne pepper. Simple, quick and delicious. Serve with a grilled corn and salsa salad.

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