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Citrus Shrimp with Angel Hair Pasta recipe

Citrus Shrimp with Angel Hair Pasta.

This delectable shrimp dish, with its intensecitrus-flavor and just a hint of spice typical of Gulf coastcuisine, is quick and easy to prepare, making it ideal fare foreither serving your family on a weeknight–or for entertainingdinner guests without the muss and fuss…and a taste and presentationthat is sure to impress!

Another delicious recipe from our Family-FavoriteRecipes Collection.

Recipe: Citrus Shrimp withAngel Hair Pasta

9 ounces angel hair pasta*1 fresh lime (about 2 tablespoons)1 fresh lemon (about 2 to 3 tablespoons)
2 fresh oranges (about 1 cup)
6 tablespoons butter
1/4 cup sliced green onions **2 cloves garlic, finely minced
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce
1 (16-ounce) package medium-sized frozen fully-cooked shrimp***
1/4 cup coarsely chopped fresh cilantro, leaves onlyKosher or sea salt and freshly groundblack pepper to tasteSliced green onions for garnish (optional)Sprigs of cilantro for garnish (optional)Freshly grated Parmesan cheese for accompaniment(optional)

  • Cook the pasta according to package directions:set aside.
  • Remove some of the zest off the lime,lemon and orange using citrus zester or fine grater, about 1tablespoon total; set aside.
  • Juice the lime, lemon and oranges; setaside.
  • Place frozen shrimp in a colander andrun cold water over them until thawed, drain well and pat drywith paper towels; set aside.
  • Melt 2 tablespoons butter in a large skillet;add green onions, garlic, cumin and Tabasco sauce. Cook overmedium-high heat, stirring constantly, for 1 minute.
  • Add reserved citrus juices to same skilletand increase the heat. Cook until mixture is reduced by abouthalf, about 4 to 5 minutes.
  • Add the shrimp and cook just until heatedthrough.
  • Remove from heat and stir in the remainingbutter 1 tablespoon at a time (this creates a creamier sauce).
  • Stir in the reserved citrus zest and cilantro.Season to taste with salt and pepper.
  • Add the hot cooked angel hair pasta andtoss to combine.
  • Serve garnished with a sprinkling of slicedgreen onions and Parmesan cheese, if desired.

    Makes 6 servings.

    *Thin spaghetti, linguine or fettuccinecan be substituted for the angel hair pasta.

    **Or use 1/4 cup coarsely chopped whiteor red onion.

    ***1 pound raw, peeled and deveined shrimpcan be used, cook raw shrimp with the green onions just untilthey turn pink, about 2 to 3 minutes and remove from skillet.Return shrimp to skillet with the citrus zest and cilantro atthe end of preparation.

    Notes:

    • You can also substitute the garlic andgreen onions with chopped shallots for a more subtle flavor.
    • Don’t fuss too much about the amount ofjuice you get from the fresh citrus, a little more or a littleless won’t make too much difference.

    Nutritional Information Per Serving (1/6of recipe): 370.8 calories; 31% calories from fat; 13.2g totalfat; 168.7mg cholesterol; 248.0mg sodium; 351.8mg potassium;42.1g carbohydrates; 3.7g fiber; 0.5g sugar; 38.5g net carbs;21.3g protein.

    Copyright Hope Pryor, please see Termsof Use. Photograph by Hope Pryor; property of CooksRecipes.com.

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