Cilantro & Lime Shrimp Linguine

My cousin wanted linguine and shrimp today so it was left to me to decide on the other ingredients. I have been craving some Thai flavors so I went with cilantro and lime. I also some Thai basil inside the mixture. All three ingredients (cilantro, lime, basil) are strong flavors and nothing masked each other. It was really a good meal. To make it even better, it was spicy too! We love spicy!!

[100% organic & wild]

  • 1 lb live shrimp, trimmed & deveined
  • 2 cups cilantro leaves
  • 4 large Thai basil leaves, chopped
  • 2 limes, zested and juiced
  • ¾ cup white wine
  • 1 cup tomato sauce
  • Salt
  • 3 TBS unsalted butter
  • 1 TBS EVOO
  • 6 garlic cloves, minced
  • Linguine

Cook linguine to al dente instructions in salted water and add a few drops of oil to prevent sticking, drain, and keep warm.

In a pan over medium-heat, melt the butter and heat up the EVOO. Add in the garlic for 30 seconds. Add in the tomato sauce, lime zest, basil, and cilantro leaves. Cook for 2 minutes and mix well. Add in the lime juice and then turn heat to low and let the mixture simmer for 5 minutes. Turn heat to high and add in the shrimp and white wine. Cook for 2 minutes on each side of shrimp.

Spoon linguine noodles into a bowl and top with the shrimp and sauce, serve immediately.

Thanks to Jieyi for the photo.


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