Shrimp Durango

Shrimp Durango

111

"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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Ingredients

25 m servings 422 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
  2. Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
  3. Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.

Reviews

111
  1. 148 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 ingredi...

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 t...

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 oli...

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 ...

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...

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 gar...

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 ingredi...

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! Mor...

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 m...

My family thought it was delicious, even my 5 year old. I added some finely chopped green onions and a little of Emerill's Essence to kick it up a bit. Very tasty.