Monday, January 31, 2011

Citrus Garlic Shrimp recipe

Last week we tried a new shrimp dish that I wanted to share. I mostly followed the recipe and feel it's fair to call it a pretty good base made better with some extras. But first, the recipe!

Citrus Garlic Shrimp- Diane Jackson
Serves 6


  • 1 (16 ounce) package linguini pasta
  • 1/2 cup olive oil
  • 1/2 cup orange juice
  • 1/3 cup lemon juice
  • 3 cloves garlic, peeled
  • 5 teaspoons grated lemon peel
  • 4 teaspoons grated orange peel
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • Shredded Parmesan cheese


  1. Cook linguine according to package directions. Meanwhile, in a blender or food processor, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; heat through.
  2. Add the shrimp; cook for 5 minutes or until shrimp turn pink. Drain linguine; toss with shrimp mixture. Sprinkle with Parmesan cheese and parsley if desired.

SUPER easy. I'm not even exaggerating in the least when I say you can have this on the table in 25 minutes. We really liked the overall taste of the recipe. The only things I did differently were to skip the zests/peel. I don't feel like we were shorted on any flavor because of it. Now what I'd do differently the second time we make this is add vegetables. With the lovely color of the shrimp, it just begs to have some green added ala broccoli. I might even try some seeded, diced, fresh tomato. Serve with oranges and a great crusty bread on the side- you have makings for a fine, healthy, quick meal.



Jen said...

Yum! That sounds delicious! Going to have to try it soon...
(I'm also anti-zest...mainly cuz I'm lazy :)

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