Art Lime

Shrimp Lime Pepper Pasta!

This is a dish, I invented.  I call it shrimp lime pepper pasta!  Its incredible.  Its delicious.  It will make you melt with its heat, its tangyness, and its inability to peg to any category.  Is it Italian?  Asian?  Mexican?  You decide.  To make it you will need a blender or food processer.  I use the processer section of a Cuisinart immersion blender.  First I’ll show you how to make the sauce, which is more like a chutney and which gives the dish its name.

1/2 cup fresh cilantro

1/2 cup italian parsley

3 cloves garlic

1 shallot

juice of 1 lime plus a splash of bottled lime juice

1/2 fresh serrano pepper,  1/2 fresh jalapeno pepper

splash of extra virgin olive oil

1/4 teaspoon ground comino

salt and pepper to taste

Process on pulse the parsley and cilantro.  Add the garlic and shallot which you have already chopped somewhat and the peppers which have had the seeds removed.  Pulse.  Add the lime and lime juice, olive oil, comino, salt and pepper.  Blend until smooth.  Use a small rubber spatula to scrap down the sides and continue to blend untill pureed.  Place into bowl and put in refrigerator.  You want it cool, cold, fresh!  Just like you right?  Next:   The shrimp

1 1/2 lbs fresh or fresh frozen medium shrimp.

extra virgin olive oil to cover bottom of pan

2 cloves garlic

1/4 stick unsalted butter

1/4 teaspoon red pepper flakes

1/2 lemon for juice

1/2 cup crisp white wine

sea salt to taste

In a large 12″ stainless pan  heat oil on high.  Add the chopped garlic and the shrimp which have been swabbed of excess water with a paper towel.  Turn them over right away with tongs or a wooden spoon.  Add butter, wine, red pepper flakes, lemon.  Keep stirring and add more butter, wine, lemon etc to taste.  Its a work of art and when you find the correct balance between silky butter and sharp tangy lemon/wine, you’ll know.  Or I hope you will….good luck!

Serve over linguine which you have been boiling in a large pot with 1/2 teaspoon salt and oil respectively while all the rest of this is going on.

Put linguine in plate, pour shrimp and butter/wine sauce over and last, spoon the crisp, cold lime sauce in dollops over the shrimp and pasta.  Garnish with avacado if you so desire.  This dish pairs well with a buttery chardonnay like Bogle that cuts some of the acidity or you can go full tang and serve it with a pinot grigio or a mineraly French chablis.  Or if you’re a man’s man like me, serve it up with an ice cold beer!  Serves 2.

Shrimp lime pepper pasta!   BON APPETIT!

If you like this article, you can find MANY more, some with video, as well as MUSIC, ART, PHOTOGRAPHY, in an Urban theme by visiting my site.

http://johnriveraurbanmusic.squarespace.com/about-me/

 

About the Author

I am a musician, producer, writer, photographer, chef.  I have a website, John Rivera Urban Life where I have showcased my artistic passions.  My site is full of useful information about cooking, urban living, music, art and an ‘anything goes’ section where I talk about anything from politics to philosophy.  Guest bloggers are sometimes featured.

http://johnriveraurbanmusic.squarespace.com/about-me/

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