Recipe by Bill Echols
"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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dry fettuccine pasta
shrimp, peeled and deveined
cilantro, finely chopped
salt and pepper to taste
I've been making this recipe for over a year now, with some changes that may improve it for those who find it bland. With that said, we do like strong flavor here! I combine the butter with the juice of 3 or 4 large lemons and a third cup of white wine, then bring to a slight boil, reduce heat and simmer a good 5-10 minutes to reduce. Sometimes we throw some garlic in the mix too. I use thawed frozen shrimp for ease and toss that in and cook another three or four minutes, adding 1/2 tsp cayenne (spicy!) Then I toss in fresh spinach linguine, and coat, simmering about a minute. Remove from heat and toss in your fresh chopped cilantro (yep, I up that too, a full bunch). It's pretty powerful, but the lemon zing is lovely!
This was a very tasty way to use shrimp. I served mine over spinach fettucine instead of regular fettucine. The dish had a nice bite, from the cayenne pepper, but think it needed another ingredient. I added a little parmesan at the table and that seemed to get a little closer. Maybe some grilled vegetables? Anyway, this is a good recipe and a keeper.
Giving this 4 stars because I made a lot of modifications (5 stars with mods :)). I only used 1/2 pound of pasta. This just isn't enough to cover a pound. I use 1 Tbsp of butter and 2Tbsp of olive oil instead of 3 butter. Before adding the shrimp to the butter/oil, I sauteed 1/2 diced onion, 1/2 diced red bell pepper and 2 minced cloves of garlic. I also added some oregano and increased the cayenne. This was a quick and easy meal.
I loved it!... Exactly what I was craving!... All the flavors blended perfectly! Zesty lime, buttery/wine, spicy cayenne, fresh cilantro!... Yum! I added 2 cloves of minced garlic to it and a whole cube of butter in the sauce; good thing because it would have been too dry without it! Note to self: used 3/4 cup chicken broth instead of wine, dash of olive oil, 1/2 cube butter, garlic powder, salt, then let simmer. Add raw shrimp(XL) (season shrimp set out for 30 mintes) in immering ssauce until cooked. Add cooked pasta to sauce sprinkle all with a little cayenne and mix in more butter.
This was an interesting dish - very light flavors of lime and cilantro. I think next time I might use one shot of tequila instead of the white wine. I also added 2 cloves of garlic per earlier reviews. I honeslty think the tequila would make a huge difference. I wil have to try that and re-review. UPDATE: So I added two garlic cloves, one small yellow onion, upped the wine to 1/3 c. and the cayenne to 1/4 tsp. I also used the juice of two limes. THIS WAS SOOOOOOOO good! I am increasing my score of the recipe from 3 to 4 stars.
The first thing I said was "Tastes like Mexico"! We vacation in Cancun, and this reminds me of some of the fresh, light, and yummy seafood dishes we've had there. I used 3T of lemon juice, 1 garlic clove, and 3/4c wine. Perfection!
You just can't beat these ingredients... cilantro, lime, white wine, and cayenne... unless you use a little more of each of them. We thought the recipe came out just a tad bland. More spunk! More flavor! Maybe a little more salt and pepper would help. But this was a treat - thanks to Bill for sharing it!
really good, however i am going to add garlic next time, i like adding garlic to everything though, also cut the ammount of pasta in half, waaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay tooo much pasta
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 80
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