Tuesday, May 30, 2017
BUTTERY CILANTRO LIME SHRIMP PASTA
BUTTERY CILANTRO LIME SHRIMP PASTA 8 ounces fettuccine 1 teaspoon ground cumin 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1-1/2 pounds large shrimp, peeled and deveined 8 tablespoons Finlandia unsalted butter, divided 4 teaspoons freshly minced garlic ½ cup white wine (I used chardonnay) 2 tablespoons fresh lime juice ⅓ cup fresh chopped cilantro Cook pasta according to package directions and drain in a colander. While pasta is cooking, stir together cumin, salt and pepper in a small bowl. Season shrimp with the mixture. In a large skillet over medium heat, melt 3 tablespoons of the butter. Add shrimp to the skillet and saute for 3-4 minutes (stirring frequently), or until shrimp have just turned pink on both sides. Transfer shrimp to a plate and set aside. Using the same skillet, add minced garlic and cook until fragrant, stirring constantly for about 30 seconds. Add wine and lime juice, while continuing to stir. Add remaining butter in small cubes. Stir constantly until sauce is slightly thickened, about 2 minutes. Remove skillet from heat and pour sauce over drained pasta, tossing to coat well. Top with the shrimp and sprinkle with cilantro.