Garlic Lime Shrimp Fettuccine

Garlic and lime are wonderful, tasty additions to virtually any pasta dish. This delish recipe pairs them with shrimp and fettuccine for a light, yet filling, meal.I created this dish as a lower fat substitute for our favorite shrimp fettuccine alfredo recipe. You still get the texture of the thick fettuccine noodles combined with the delicate shrimp, without the heavy, calorie-laden cream sauce. So, why not go ahead and have dessert, too? Maybe some key lime pie…
Garlic Lime Shrimp Fettuccine

12 oz. cooked tail-on shrimp
3 cloves garlic
1 lime
16 oz. fettuccine
1 cup grated parmesan cheese
olive oil
sea salt

If frozen, thaw shrimp, and then remove tails. Cook pasta according to package directions. When pasta is almost finished, heat a few tablespoons of olive oil over medium high heat in a large skillet. Add shrimp to skillet, squeeze in half of the lime, add a dash of sea salt, and cook for 2 -3 minutes. Finely chop garlic cloves, or use a garlic press, and add to the skillet. Cook for an additional minute, and then remove from heat. Add drained noodles to the skillet, along with the parmesan cheese. Squeeze in remaining half of the lime. Toss noodles to mix everything together, and serve.Amy’s Notes: If you have extra time, thaw the shrimp in advance, and marinate in a bit of lime juice and sea salt just before cooking to help infuse the shrimp with extra tangy lime flavor.

Tagged: garlic, lime, pasta, shrimp