Today is the first day in what I believe will be a very fun project: The Secret Recipe Club. The club assigns those who participate to one blog to explore every month, and in doing so, the participant must select a recipe to make and share. I like this concept for two reasons.
First, it allows me to explore blogs I might not have otherwise found on my own. Second, it provides me an opportunity to learn how someone interpreted a recipe I posted.
From time to time I hear from people who have tried a recipe I posted, yet I often wonder just what is really going on out there. Are readers who take what they find here into the kitchen successful or disappointed? I will soon find out.
My first assignment was to explore The Saturday Evening Pot. With a name like that, I knew this was bound to be fun. To my good fortune, I noticed quite a few shrimp recipes within its pages.
I have five bags of frozen shrimp in my freezer. I fell hard for the “Buy 2 Bags, Get 3 Free” promotion at the grocery store last month. I needed to get to work on using them up, so I chose garlic lime shrimp served over pasta.
I am pleased to report this recipe is a win on multiple fronts. It is easy to prepare and has great flavor. Just five ingredients – pasta, shrimp, lime juice, olive oil, and garlic – transform into a delicious dinner in a matter of minutes.
After my initial success, I made this dish again but substituted a tablespoon of fresh minced ginger for the garlic. Also delicious. Thanks for the inspiration Saturday Evening Pot. Enjoy!
Garlic Lime Shrimp
- 1 8-ounce box spaghetti (I used wheat noodles)
- 1 pound extra large, de-veined, peeled, and tail-off shrimp (20 to 25 shrimp)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup lime juice (approximately 4 fresh limes)
- additional lime wedges for garnish, if desired
- Prepare the pasta according to the package directions and set aside. To prevent sticking, add a few drops of olive oil to the water as the pasta boils.
- Heat the olive oil and garlic in a large skillet over medium-low heat and cook until fragrant, about three minutes.
- Next add the lime juice, followed by the shrimp.
- Saute the shrimp on one side for two to three minutes, then flip them over and allow to cook for about one minute more.The centers of the shrimp (visible from their splits across their bodies) should appear white and solid when fully cooked. Take care not to overcook.
- Pour the shrimp and the liquid from the skilled over the cooked pasta and toss or gently stir to thoroughly combine.
- Garnish with lime wedges if desired.
Make this Ginger Lime Shrimp by omitting the garlic and adding one tablespoon of fresh grated ginger (not ground ginger) in its place. If using frozen shrimp, simply defrost them by placing them in a colander. Then place the colander in a large bowl and run cool water over the shrimp. When the bowl is full of water or the shrimp are covered, turn off the water and allow the shrimp to sit until no longer frozen. This should only take about 10 minutes. Simply lift the colander from the bowl to rinse the shrimp one final time. It should be quite easy to peel the shrimp once they are thawed.