A bright, 20-minute pasta dish featuring succulent shrimp, garlic, and fresh lime that bridges the gap between Italian comfort and Tex-Mex flair.
Living in Austin, the influence of bright, acidic flavors like lime and cilantro finds its way into almost everything I cook. While a traditional shrimp scampi relies heavily on butter and lemon, this version swaps the richness for a lighter, zestier profile that feels right at home on a warm Texas evening. It is the perfect fusion dinner: the technique is classic Italian, but the flavor profile is pure freshness. This dish is incredibly fast, protein-forward, and skips the heavy cream, making it a go-to for nights when I want something elegant without the "food coma" aftermath.
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The absolute key to this recipe is timing your shrimp. Shrimp cook in the blink of an eye, and leaving them in the simmering sauce while you wait for the pasta will turn them into rubbery curls. Always remove the seared shrimp from the pan while you finish the sauce and pasta, adding them back only at the very last second to warm through.
Why You'll Love This Recipe
- Lightning Fast: From start to finish, this meal comes together in about 20 minutes, making it an ideal weeknight savior.
- High Protein Ratio: With a full pound of shrimp to just 4 ounces of pasta, this dish is satisfying and protein-dense without being overly carb-heavy.
- Bright and Light: The absence of butter and cream, replaced by olive oil, white wine, and lime juice, creates a sauce that coats the pasta without weighing it down.
- Pantry Friendly: Aside from the fresh shrimp and cilantro, you likely have the oil, garlic, spices, and pasta in your kitchen right now.
Ingredients
- Shrimp: 1 lb raw shrimp. I recommend "extra jumbo" (16-20 count) or large (21-25 count), peeled and deveined. Tail-on looks prettier for presentation, but tail-off is easier to eat.
- Pasta: 4 ounces of long noodles like linguine or fettuccine. This is a lower pasta-to-shrimp ratio than standard pasta dishes, keeping it lighter.
- White Wine: ¼ cup. A crisp Chardonnay or Sauvignon Blanc works best. Avoid sweet wines like Riesling or Moscato.
- Lime Juice: 2 tablespoons, freshly squeezed. Bottled juice will introduce a bitter, metallic taste that ruins the delicate sauce.
- Cilantro: ½ cup fresh chopped cilantro. If you are one of the people to whom cilantro tastes like soap, fresh parsley is a perfectly acceptable substitute.
- Garlic: 4 cloves, minced fresh.
- Chicken Stock: ¼ cup to give the sauce body and savory depth.
- Red Pepper Flakes: ½ teaspoon for a subtle back-of-the-throat heat.
- Olive Oil: High-quality extra virgin olive oil for sautéing.
How to Make Cilantro Lime Shrimp Scampi
Sear the Shrimp
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. You want the oil to shimmer and flow easily but not be smoking hot. Arrange the shrimp in a single layer in the skillet-do not crowd them, or they will steam rather than sear. Season immediately with the salt and red pepper flakes. Cook for about 3 to 4 minutes total, stirring occasionally, until they turn pink and opaque.
Build the Sauce Flavor
Once the shrimp are pink, add the minced garlic, chopped cilantro, chicken stock, white wine, and fresh lime juice directly to the skillet with the shrimp. Stir gently to combine and let it reheat for just 1 minute. This brief simmer marries the flavors.
The Crucial Separation step
Using a slotted spoon or tongs, remove the shrimp from the skillet and set them aside on a plate. This stops them from overcooking while you manage the pasta. Leave the delicious, lime-infused liquid in the pan-this is your sauce.
Cook the Pasta
While you are working on the shrimp, cook your linguine or fettuccine in a pot of salted boiling water according to the package instructions. Aim for al dente, as it will cook slightly more when tossed in the sauce. Drain the pasta, but reserve a splash of pasta water just in case.
Assembly
Add the drained pasta directly to the skillet containing the sauce. Toss vigorously to coat every strand in the garlic-lime mixture. Taste a noodle and add more salt if the acidity needs balancing. Finally, nestle the cooked shrimp back on top of the pasta to warm them through. Garnish with extra fresh cilantro and serve immediately.
Common Mistakes to Avoid
- Overcooking the Shrimp: This is the most common failure point. Shrimp goes from tender to rubbery in seconds. If they curl into tight "O" shapes, they are overdone. You want a loose "C" shape.
- Using Cooking Wine: Never use "cooking wine" from the grocery aisle. It is loaded with salt and preservatives. If you wouldn't drink a glass of it, don't pour it into your pan.
- Crowding the Pan: If you dump all the shrimp in at once, the temperature of the pan drops, and the shrimp release water, boiling in their own juices instead of developing flavor.
Tips and Tricks for Success
Mise en Place is Mandatory Because this recipe cooks so quickly, you won't have time to chop garlic while the shrimp are searing. Have all your liquids measured and aromatics chopped before you turn on the stove.
The Pasta Water Insurance Even though this recipe uses stock and wine, I always save a mug of starchy pasta water before draining the noodles. If your sauce reduces too much in the skillet, a splash of starchy water will bring it back to a silky consistency without diluting the flavor.
Deglazing Delights When you add the wine and stock, scrape the bottom of the pan with a wooden spoon. Those brown bits stuck to the bottom (fond) hold the deepest flavor and need to be incorporated into the liquid.
Variations
- Make it Tex-Mex: Swap the white wine for a splash of silver tequila for a margarita-style pasta.
- Low Carb Option: This topping is incredible over zucchini noodles (zoodles) or spaghetti squash. Since the sauce is light, it doesn't weigh down vegetable noodles.
- Add Veggies: To bulk up the meal, toss in cherry tomatoes or bell pepper strips when you sauté the garlic.
How to Serve
This dish pairs beautifully with a crusty baguette to sop up the tangy sauce. To drink, mirror the ingredients: a cold glass of the same Chardonnay you used in the sauce, or a crisp, cold Mexican lager with a lime wedge.
Make Ahead and Storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Seafood pasta does not have a long shelf life. Reheating: Reheat gently on the stove over low heat. Microwave reheating often results in rubbery shrimp and an odd fishy aroma. Freezing: I do not recommend freezing this dish. The texture of the shrimp will suffer, and the pasta will become mushy upon thawing.
Recipe Notes / What I Learned
I found that the ratio of 1 pound of shrimp to 4 ounces of pasta makes for a very protein-heavy, restaurant-style presentation. If you are feeding a crowd or want to stretch the budget, you can easily double the pasta amount (8 oz) and double the sauce ingredients, keeping the shrimp amount the same.
Nutrition Snapshot
Estimated per serving (serves 2): 480 calories, 35g protein, 38g carbohydrates, 18g fat.
Creamy Garlic Parmesan Orzo
Equipment
- 1 Medium-sized, high-sided pan
Ingredients
Group: Main Ingredients
- 3 tablespoons butter, divided
- ½ cup chopped onion
- 4 cloves garlic, minced
- 1 cup orzo, uncooked
- 1 teaspoon Italian seasoning
- 2 cups chicken stock or water
- 1 cup green peas fresh or frozen
- ¼ cup heavy cream
- 1 cup Parmesan, shredded/grated room temperature
- salt and freshly ground black pepper to taste
Instructions
- Remove Parmesan cheese from the fridge, grate it or shred it on a plate, and place it close to the stove while you proceed with the recipe. Melt **2 tablespoons** of butter over medium heat in a medium-sized high-sided pan. Add chopped onion, sprinkle it generously with salt, and cook for **4 minutes**, occasionally stirring, until softened. Add minced garlic and cook for **2 more minutes**, occasionally stirring, on medium heat.
- Add orzo, Italian seasoning, and the remaining **1 tablespoon** of butter and cook for **3 minutes** on medium heat, constantly stirring, until orzo turns yellowish. Add **2 cups** of chicken stock, and bring to a boil. Reduce to a simmer, add green peas, stir everything together, and cook for **10 minutes**. Stir often to prevent the orzo from sticking to the bottom of the pan. Add extra chicken stock or water towards the end if the orzo absorbs liquid too fast.
- Once the pasta is cooked, add heavy cream and stir it in. Remove from heat and sprinkle the shredded (or grated) Parmesan cheese evenly over the cooked orzo, stirring until the cheese melts completely. Season with salt and freshly ground black pepper.
Notes
Nutrition
FAQs
Can I use frozen shrimp?
Yes, absolutely. Just ensure they are fully thawed and patted very dry with paper towels before searing. Excess water from frozen shrimp will dilute your sauce and prevent a good sear.
What if I don't consume alcohol?
You can substitute the white wine with more chicken stock or a splash of white grape juice mixed with a teaspoon of white wine vinegar to mimic the acidity and sweetness.
