Shrimp Pasta with Chili and Lime

So yesterdays soup may not have been that low-calorie.  Darn cream.  But today's Shrimp pasta sure is!  We make this one a lot, actually, because it is super quick and easy for a nice light weeknight dinner.  It's definitely a "go-to" recipe for us.

The original recipe is Gordon Ramsay's but we've tweaked it quite a bit over time.  (Nobody tell him though, he kind of scares me!)  I like to use a Thai chili for some heat, a red bell pepper for sweetness, and I substitute cilantro for the parsley...because I just love cilantro.

This dish is really quick so make sure you have your pasta boiling before you start cooking the rest.   And make sure to boil it in salted water.  Angel hair is traditionally used in recipes with such a light sauce but we used fresh fettuccine this time and it was still great.  Fresh pasta can be pricey in the grocery store but if you see it on sale or have a coupon definitely pick some up.  It is unbelievable how much better fresh pasta is over dry.

Shrimp Pasta with Chili and Lime, adapted from Gordon Ramsay

1/2 lb cooked angel hair pasta

3 cloves garlic, crushed

4 green onions

1 red bell pepper, diced

1 thai chili, seeded for less heat, not seeded if you dare

1/4 cup white wine

1/2 lb uncooked shrimp, cleaned and without tails

olive oil

1 lime

handful of cilantro, chopped

In a large pan over medium heat, add about 1 tablespoon of olive oil.  Once the oil is hot add the garlic, onions, and bell peppers.  Cook them for about 4 minutes before adding the chili pepper.  Now cook one additional minute.  

Add the white wine to the pan and let it cook for about another minute or so.  The wine will quickly reduce.  Toss in the shrimp and cook them until they are pink.  Only 2 to 3 minutes.  

At this point get your pasta drained and into the pan with the shrimp, drizzle some olive oil over the pasta, squeeze over the lime juice and toss in the cilantro.  Toss the whole thing to combine.

Done.  Simple right?  And so good.  I hope you enjoy it.