Chili-Lime Shrimp Pasta
This Chili-Lime Shrimp Pasta is a vibrant, flavor-packed dish with spicy, tangy shrimp and fresh cilantro, perfect for quick and delicious weeknight dinners.
Equipment
- Large Pot
- Large Skillet
- Garlic press or knife
- Zester or grater
- Measuring Spoons
- Colander
Ingredients
- 8 oz linguine pasta
- 1 lb shrimp peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 lime juice and zest of
- salt and pepper to taste
- 1/4 cup fresh cilantro chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente, about 9 to 11 minutes. Drain the pasta and set aside, reserving about 1/4 cup of pasta water.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet, then sprinkle with chili powder, cayenne pepper, salt, and pepper. Cook the shrimp for 2 to 3 minutes per side, until pink and opaque.
- Squeeze in the lime juice and add the lime zest to the cooked shrimp. Toss to coat evenly. Add a splash of the reserved pasta water if the skillet looks dry to create a light sauce.
- Add the cooked linguine to the skillet and toss gently to combine and coat the pasta with the sauce. Remove from heat.
- Sprinkle the chopped cilantro and grated Parmesan cheese over the pasta. Toss once more and serve immediately.
Notes
- Do not overcook the shrimp to keep them tender and juicy.
- Reserve pasta water to adjust sauce consistency for a perfect finish.
- Substitute gluten-free pasta or dairy-free cheese to accommodate dietary preferences.