FIRECRACKER SHRIMP WITH COOL CREAMY LIME LINGUINE

Firecracker Shrimp with Cool Creamy Lime Linguine image

Provided by Debbie Reid

Categories Seafood

Time 35m

Number Of Ingredients 13

1/3 c plain greek yogurt
2 tsp lime zest
2 tsp lime juice
4 oz linguine
2 Tbsp olive oil, divided
1 clove garlic, minced
2 Tbsp white wine
1 oz asiago cheese, finely shredded
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
8 oz large shrimp (31 - 35 count), peeled, tails removed, de-veined
2 Tbsp adobo sauce (from a can of chipotle peppers in adobo sauce)
garnish: lime wedges

Steps:

1. In a small bowl, mix together the yogurt, lime zest, and lime juice; set aside.
2. In a large saucepan, bring 2 - 3 quarts of water to a rolling boil over high heat. Add in the linguine, and salt to taste, and cook according to package directions to al dente. Remove and set aside 1/2 cup of pasta water; drain pasta; set aside.
3. In the same saucepan, heat 1 tablespoon olive oil over medium-low heat. Add in the garlic and cook for 1 minute. Add in the pasta, toss. Add in the yogurt mixture and white wine, mix to combine. Add in the Asiago cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper, mix to combine and allow the cheese to melt. Add in some of the pasta water, 1 tablespoon at a time, to loosen mixture.
4. Heat remaining 1 tablespoon olive oil a large skillet over medium-high heat. Season the shrimp with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add shrimp to skillet and cook until pink and cooked through, approximately 2 minutes. Add in the adobo sauce, mix to combine.
5. To serve, divide the pasta evenly between two serving plates, creating a well in the center of the pasta, evenly divide the shrimp and place into the well in the center of the pasta. Serve with lime wedges.