Just in time for that romantic dinner with your Valentine, this dish will impress without a lot of work. It’s a simple, yet elegant, meal served over angel hair pasta for your “angel.”
3/4-1 lb. fresh or frozen (thawed) shrimp, peeled and deveined
1/4 tsp. each salt and pepper
1 cup low sodium chicken broth
2 tablespoons fresh squeezed lime juice, plus extra for squeezing over top when serving
1 tablespoon olive oil
3 tablespoons finely chopped onion, could use shallot as I did
1 1/2 tablespoon chopped cilantro
pinch of red pepper flakes
splash of heavy cream (2-3 tablespoons)
1 1/2 Tablespoons unsalted butter
Pat shrimp dry using paper towels. Salt and pepper the shrimp. Heat the oil on Medium High in a large skillet. Add the shrimp and cook for a couple of minutes. Be careful not to overcook, because it will be warmed later with the sauce. Remove shrimp to a plate and keep warm covered with foil. Add another splash of oil to pan if it seems dry, and add onion to saute until just soft. Then add broth to the skillet along with lime juice and red pepper. Stir and bring to a boil for about 6-8 minutes. Liquid will reduce to around a 1/4 cup during this time. While this is cooking down, add pasta to boiling water and cook to al dente, according to package directions. Do not drain or rinse pasta. When pasta is just about done, reduce heat on the skillet with the broth and onions to medium low and add cream, butter, and a few ladles of pasta water. Allow butter to melt before adding shrimp and pasta back into sauce. Sprinkle with chopped cilantro. Toss to coat pasta and shrimp with pan sauce. Serve it up, drizzling with extra pan sauce and a lime wedge on the side to add a squeeze, if desired.
*This dish is also delicious with thinly pounded chicken breasts if you prefer instead of shrimp.