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Citrus Garlic Shrimp

August 25, 2009

This is one of my favorite easy dinners.  I’ve had it over linguine a lot, but this time I had it over couscous.  If you’ve never tried couscous, do it!  It’s super quick and easy to cook; just boil the water and let the couscous sit in it, covered, for 5 minutes…then serve!  The shrimp is also a great staple dish.  It’s all tangy from the citrus, and not at all what you expect from a pasta dish.  Sometimes I add a pat of butter to the sauce before serving over the linguine, but tonight I just grated some fresh Parm on top.

You’ll need:

  • 1 bag frozen shrimp, thawed and peeled
  • 2 lemons, juiced
  • 4 limes, juiced and zested
  • 2-3 cloves garlic, minced
  • 2 T olive oil
  • Pasta & Parmesan cheese

To make it, you…

  1. Combine citrus juices, lime zest, garlic, and olive oil in a medium bowl.  Add shrimp and let marinate for at least 20-30 minutes.
  2. Heat a large non-stick skillet to medium-high.  Reduce heat to medium and toss in the shrimp with the juices.  Cook until pink and tender.
  3. Serve over pasta and with cheese (if you want!).  If you want some veggies, you can add some peas or whatever strikes your fancy!
Cirtus Garlic Shrimp

Cirtus Garlic Shrimp

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