You’ll never guess what’s in this shrimp dish. Haha. I love these frozen jumbo shrimp and am determined to enjoy them before they get buried in the freezer or before they freezer burnt. Mr J isn’t into shrimp so this was a fun lunch for one!
I kept the ingredients to a minimum for speed and that it can be made anytime! It is an easy one to double, or quadruple for a quick dinner or for a dinner party!
Honey Garlic Lime Shrimp (for 1)
~5 jumbo raw shrimp (defrosted, pealed & deveined, as needed)
1 cup spaghetti/linguini
2 tablespoons butter
juice of 1/2 lime
zest of 1/2 lime
1 tablespoon honey
1 teaspoon fresh parsley, chopped (optional)
Boil salted water for pasta.
Grate the garlic and zest the lime.
Add the pasta to the water.
Melt the butter in a medium pan over medium heat. Add in the lime juice, honey, and garlic.
Add in the shrimp with plenty of salt & pepper. Cook for 3-4 minutes then flip and cook on the other side for 3-4 minutes again.
Remove the shrimp from the pan and toss the cooked pasta into the sauce.
Add the shrimp in with parsley & lime zest. Toss again, then serve & enjoy!
It was so good! The balance was spot-on. The butter + the lime juice + the honey was an ideal combo for a light yet flavorful sauce. The zest was SO necessary for freshness. Peeling and deveining the shrimp takes a little patience but is sooo worth it for better shrimp.
The whole dish cooks in the time it takes for the pasta water to boil and the pasta to cook. What’s better than a 10-minute dinner? Nothing! Leftover shrimp is not worth it, but since this cooks so quickly, it can be thrown together anytime.
The shrimp and sauce would be great over rice or any grain, or in lettuce wraps, or on a crostini. The same flavors would be great for clams or muscles too!