I originally published this recipe on Food Funatics… my old food blog – I have since left that host and am slowly moving the recipes over here, often as we revisit one. Tonight, after a crazy Monday, track practice, boy scouts, and a myriad of other events and activities, I needed a go to dinner that comes together quickly and is sure to please. This recipe fit that bill on every level!
CILANTRO LIME SHRIMP OVER ANGEL HAIR PASTA
(this is for my family of six, you could certainly scale down for a lovely dinner for two…)
- 1 box angel hair pasta
- 2 pounds shrimp – peeled and deveined, tails removed
- 1 large bunch cilantro – chopped
- 1 lime
- 1 fresh green chili pepper – chopped
- 1/2 TBSP red pepper flakes
- 3 cloves garlic – minced
- 1 small onion – chopped
- 2 TBSP olive oil
- 3 fresh Roma tomatoes – chopped
- 3/4 cup water
- pinch of sea salt
Start water for pasta – should only need to cook for approximately five minutes, but this dish comes together quickly, so you want the water boiling when you add in the shrimp. Also, go ahead and preheat the oven for the bread – every pasta dish needs a loaf of crusty bread!
Heat olive oil in a skillet over medium heat. I used my trusty iron skillet (the evil pan as the teen calls it, due to the fact she recently burnt her hand on it, grabbing it with out a hot pad right after it came out of the oven…). Any way, heat oil, add chili’s and onion, heating until translucent. Add in garlic and red pepper flakes, heating only a few moments, not allowing garlic to brown. Add in tomatoes, stirring often. Tomatoes will start to break down and begin to release their juices, this is a good thing. Next, add the water and allow to simmer for a few moments… I started with a half a cup and added a bit more until it ‘felt right’. Next, add shrimp and stir and toss to coat with all those yummy flavors until the shrimp turns pink and is done – this only takes about five minutes, you don’t want to over cook … shrimp should never bite back! 🙂 While cooking the shrimp, I stirred in a bit of sea salt. This is also the time you should add the pasta to the water. When the shrimp are done, zest the lime over the pan (the whole lime… the lime really adds something to this dish), and then squeeze in the juice from the lime. Next, toss in the cilantro. Serve over the pasta – being sure to scoop up the juices too! This is not a ‘saucy’ dish, so not much water is needed but you do want a bit of liquid to help coat the pasta. We sprinkled a bit of freshly grated asiago cheese over ours – not necessary, but certainly yummy!