Recipe courtesy of Michele Urvater

Lime Cilantro Shrimp Over Black Pasta

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  • Level: Easy
  • Total: 50 min
  • Prep: 45 min
  • Cook: 5 min
  • Yield: 2 servings
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2 tablespoons sesame oil

2 tablespoons lime juice

1/2 teaspoon each minced fresh garlic and ginger

1 fresh jalapeno pepper, seeded and minced

1 pound fresh shrimp (8 to 12 ounces net after peeling and deveining)


8 ounces dried or fresh black ink pasta

2 tablespoons vegetable oil

1 cup thawed frozen petite peas

2 tablespoons roughly chopped cilantro leaves


  1. In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes.
  2. While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on.
  3. When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry.
  4. Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro.
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