Cilantro Lime Shrimp over Corn and Spinach Pasta
Zesty Cilantro-Lime Shrimp with Sweet Corn Spinach Fettuccine
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Zest and juice of 2 limes
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 8 ounces fettuccine pasta (or pasta of choice)
- 2 cups fresh spinach, roughly chopped
- 2 ears fresh corn, kernels removed (or 1 1/2 cups frozen corn, thawed)
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 jalapeΓ±o, seeded and minced (optional)
- Salt and pepper to taste
- Lime wedges for serving
Directions:
- In a large bowl, combine 2 tablespoons olive oil, minced garlic, cumin, chili powder, lime zest, half the lime juice, and half the cilantro. Add shrimp and toss to coat. Let marinate for 15-20 minutes in the refrigerator.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. During the last minute of cooking, add the chopped spinach to the pasta water. Drain and set aside.
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- In the same skillet, add the corn kernels, diced bell pepper, red onion, and jalapeΓ±o (if using). SautΓ© for 3-4 minutes until vegetables are tender but still crisp.
- Return the cooked pasta and spinach to the skillet. Add the cooked shrimp and toss everything together. Season with salt and pepper to taste.
- Drizzle with the remaining lime juice and sprinkle with the remaining chopped cilantro. Toss once more to combine.
- Serve hot, garnished with additional cilantro and lime wedges on the side.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 385 kcal | Servings: 4 servings