Asian Shrimp with Lime Cilantro Linguine

Recipe contributed by Toni of Carnegie, PA

Serving Size:  4-6

Ingredients:

1 lb. Pappardelle’s Lime Cilantro Linguine
3 medium limes, 2 juiced and 1 cut into wedges
3 tablespoons brown sugar
4 teaspoons soy sauce
2 teaspoons fish sauce
1/4 teaspoon crushed red pepper flakes (adjust for heat preference)
1 lb. medium-large shrimp, peeled and deveined
6 tablespoons Bella Sol California EVOO
3/4 medium red bell pepper, cored, seeded, and finely diced
2 large shallots, finely diced
1/2 cup fresh cilantro, chopped
1/4 teaspoon ground coriander
Salt & pepper, to taste

Instructions: 

  1. In a small bowl, combine lime juice, brown sugar, soy sauce, crushed red pepper flakes, and fish sauce. Set aside.
  2. In a medium bowl, toss shrimp with 1 tbsp. EVOO, coriander, and salt & pepper.
  3. Bring a medium pot of lightly salted water to a boil. Add pasta and lower heat to a gentle simmer. Cook pasta, stirring occasionally, until al dente, about 6-8 mins. Reserve 1/4 cup of pasta water and drain well.
  4. Meanwhile, heat remaining oil in a large nonstick skillet over medium-high heat until hot. Add pepper and shallots and cook, stirring throughout, for 2 mins. Add shrimp and cook, stirring throughout, until it turns pink and almost cooked through, about 2-3 mins. Add sauce mixture from Step 1 and cook, while stirring, for 1 minute more. Add pasta water. Add pasta and half of the cilantro and toss until noodles heat through and pick up the sauce, about 1-2 mins.
  5. Serve pasta and garnish with the remaining cilantro on top and the lime wedges on the side for squeezing. Enjoy!