Ingredients Jump to Instructions ↓

  1. 9 ounces angel hair pasta*

  2. 1 fresh lime (about 2 tablespoons)

  3. 1 fresh lemon (about 2 tablespoons)

  4. 2 fresh oranges (about 2/3 cup)

  5. 6 tablespoons butter

  6. 1/4 cup sliced green onions **

  7. 2 cloves garlic, finely minced

  8. 1/4 teaspoon ground cumin

  9. 1/4 teaspoon Tabasco sauce

  10. 1 (16-ounce) package medium-sized frozen fully-cooked shrimp **

  11. 1/4 cup coarsely chopped fresh cilantro, leaves only

Instructions Jump to Ingredients ↑

  1. 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 1 tablespoon total; set aside. Juice the lime, lemon and oranges; set aside. Place frozen shrimp in a colander and run cold water over them until thawed, drain well and pat dry with paper towels; set aside. Melt 2 tablespoons butter in a large skillet; add green onions, garlic, cumin and Tabasco sauce. Cook over medium-high heat until onions are softened, about 1 to 2 minutes. Add reserved citrus juices to same skillet and increase the heat. Cook until mixture is reduced by half, about 4 to 5 minutes. Add the shrimp and cook just until heated through. Remove from heat and stir in the remaining butter 1 tablespoon at a time (this creates a creamier sauce). Stir in the reserved citrus zest and cilantro. Add the hot cooked angel hair pasta and toss to combine.


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