Check out this Thai-inspired easy-to-make dish, submitted by Toni, of Carnegie, PA, for this week’s Wednesday Recipe! The Lime Cilantro Linguine fuses with Asian shrimp and is topped with fresh cilantro and lime juice to give you a taste of the Far East in your very own kitchen. Thanks for sharing your recipe Toni!
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
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!