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Irresistible Citrus Shrimp


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  • 8 ounces fettuccine
  • 6 tablespoons butter, divided
  • 1/4 cup chopped green onions
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon hot pepper sauce
  • 1 pound medium shrimp, peeled, deveined (about 25 to 28 shrimp)
  • 1/3 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons grated orange zest
  • 1 1/2 teaspoons grated lime zest
  • 1/4 teaspoon salt


Servings 4
Preparation time 36mins
Cooking time 46mins
Adapted from


Step 1

1. Place pasta in enough boiling water to cover by 1 inch in a large stockpot. Cook according to package directions; drain well. Keep warm.

2. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add green onions, cumin and hot pepper sauce. Cook, stirring continually, until green onions are tender, 1 to 2 minutes.

3. Add shrimp to green onion mixture. Cook, stirring frequently, until shrimp turn pink, about 2 to 3 minutes. Remove shrimp from skillet.

4. Increase the heat to high. Add the orange juice and lime juice. Cook, stirring frequently, until liquid is reduced to 1/3 cup, about 4 to 5 minutes.

5. Remove skillet from the heat. Stir in the remaining butter 1 tablespoon at a time. Stir in cilantro, orange zest, lime zest and salt. Stir in shrimp.

6. Divide pasta evenly among 4 individual serving plates. Spoon equal portions of shrimp mixture over pasta.


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