Sautéed with and ginger and tossed with linguini in an Orange-Lime Olive oil sauce, cilantro, mint and parsley sauce
Yield Serves 4-6
1 pound shrimp peeled and deveined
3 tablespoons Condado Adobo
2 tablespoons butter
2 tablespoons olive oil
4 teaspoons garlic minced
4 teaspoons fresh ginger minced
3/4 cup white wine (or better yet dry sherry)
2 of each oranges, limes, lemons zest and juice
1/2 teaspoon red pepper
1 pound linguini
3 tablespoons Fresh Parsley finely chopped
3 tablespoons Fresh Cilantro finely chopped
3 tablespoons fresh mint finely chopped
Salt to taste
In a mixing bowl mix together shrimp and adobo cover with plastic and refrigerate for 2 hours
For the pasta put a large pot of water on the stove and bring to a boil.
Add a couple tablespoons of salt and the linguini.
Stir to make sure pasta separates and cook for 6 -8 minutes or until the pasta is almost done.
Meanwhile in a large skillet melt butter in olive over medium- high heat.
Add garlic and ginger and cook until fragrant about 3-4 minutes.
Add the shrimp to the pan then add the white wine and cook the shrimp until they are pink and cook through.
Remove shrimp with a slotted spoon and keep warm on the side.
Add zest, juices cook until slightly reduced about 2 minutes.
Add the cooked linguine and cook until sauce has been reduced and cooked into the pasta.
Add parsley, mint and cilantro toss and season with salt.