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 jalapeño, 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 jalapeño (if using). Sauté 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