The tang of citrus gives wonderful flavor to this special shrimp recipe.
| 1 |
|
lime |
| 1 |
|
medium orange |
| 6 |
|
tablespoons LAND O LAKES® Unsalted Butter |
| 1/4 |
|
cup chopped green onions |
| 3/4 |
|
teaspoon ground cumin |
| 1/4 |
|
teaspoon red pepper sauce |
| 1 |
|
pound medium (31 to 35 count) fresh raw shrimp, peeled, deveined |
| 1/4 |
|
cup chopped fresh cilantro |
| 1 |
|
(9-ounce) package refrigerated fettucine, cooked |
Remove zest of lime and orange using citrus zester or fine grater. Juice lime;
reserve 2 tablespoons juice.
Juice orange;
reserve juice.
Melt
2 tablespoons
butter in 10-inch skillet until sizzling; add green onions, cumin and pepper sauce. Cook over medium-high heat until onions are softened (1 to 2 minutes). Add shrimp; continue cooking until shrimp turn pink (2 to 3 minutes). Remove shrimp; set aside.
Increase heat to high.
Add reserved lime juice and orange juice to same skillet. Cook until mixture is reduced to 1/3 cup (4 to 5 minutes). Remove from heat. Stir in remaining butter, 1 tablespoon at a time. Stir in lime and orange zest and cilantro. Add shrimp; stir to coat.
To serve, spoon shrimp mixture over hot cooked fettuccine.
Recipe Tip
Click here to view a video demonstration of how-to-make this recipe.
