SHRIMP DURANGO

Shrimp Durango image

Sauteed shrimp braised with white wine and lime juice and seasoned with cilantro and cayenne pepper. Simple, quick and delicious. Serve with a grilled corn and salsa salad.

Provided by Bill Echols

Time 25m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound dry fettuccine pasta
3 tablespoons butter
1 pound shrimp, peeled and deveined
½ cup white wine
2 tablespoons lime juice
½ bunch cilantro, finely chopped
⅛ teaspoon cayenne pepper
salt and pepper to taste

Steps:

Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.
Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.
Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 56.9 g, Cholesterol 130.3 mg, Fat 8.8 g, Fiber 2.7 g, Protein 25.6 g, SaturatedFat 4.3 g, Sodium 160.1 mg, Sugar 2.9 g