The perfect blend of tangy and savory makes this dish a true standout.
Bring salted water to a boil in covered (4-qt./3.8-L) Casserole. Cook pasta according to package directions. Meanwhile, chop cilantro using Chef's Knife; reserve 3 tbsp (45 mL) for garnish. Drain pasta; toss with remaining cilantro.
Meanwhile, add oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Combine shrimp, pressed garlic and rub in Classic Batter Bowl; toss to coat. Arrange shrimp in a single layer over bottom of Skillet; cook 2-3 minutes or until browned on one side and edges are pink. Remove Skillet from heat and turn shrimp over with Sauté Tongs; let stand 1-2 minutes or until centers of shrimp are opaque. Remove shrimp from Skillet, set aside and keep warm.
Juice limes to measure 1/4 cup (50 mL) juice. Add wine to same Skillet. Cook over medium-high heat, 3-4 minutes or until wine is reduced by half, stirring to loosen browned bits from bottom of Skillet using Silicone Flat Whisk. Add butter, juice, broth and salt; cook 2-3 minutes or until heated through. Drizzle pasta with sauce. Top with shrimp; garnish with reserved cilantro.
Calories 490, Total Fat 17 g, Saturated Fat 8 g, Cholesterol 205 mg, Carbohydrate 45 g, Protein 30 g, Sodium 630 mg, Fiber 1 g
3 starch, 3 low-fat meat, 1 fat (3 carb)
Removing the Skillet from the heat and then turning the shrimp prevents them from overcooking.
Lemon juice can be substituted for the lime juice for an interesting flavor twist.
Frozen shrimp are easier to peel than fresh. Place them in the large Stainless Mesh Colander and rinse them under cold running water to thaw them quickly.
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