This fresh-tasting cilantro lime shrimp pasta brings together simple ingredients to make an outstanding dish that’s healthy and easy to make!
Cilantro Lime Shrimp Pasta
Calories 530 kcal
- 4 tbsp butter (¼ cup or ½ stick)
- 8 oz fresh mushrooms, sliced
- 8 oz shrimp, uncooked, peeled and deveined
- 2 tsp dried chives
- 2 tsp dried cilantro
- 2 tbsp sauvignon blanc
- 6 oz whole grain spaghetti, cooked
- 8 tbsp butter (1 stick or 4 oz), softened
- 2 cloves garlic, minced (2 tsp)
- 1 tbsp hot sauce
- 1 tbsp lime juice
In a small bowl, combine the ingredients for lime butter and set aside.
Melt 4 tbsp butter in a saute pan over medium heat. Add mushrooms and saute, undisturbed, for 4 minutes or until browned. Flip the mushrooms and continue to cook for an additional 3-4 minutes.
When mushrooms are uniformly browned, add shrimp, chives and cilantro. Saute for 2-4 minutes or until shrimp is opaque. Do not overcook.
Add wine and lime butter to the pan. Continue cooking until lime butter melts and is thoroughly mixed with the shrimp and mushrooms.
Toss with spaghetti and serve.
Hack: Feel free to use your favorite pasta in this recipe or whatever you have on hand! Cooked rice can also be substituted for spaghetti.
Hack: Canned or dehydrated mushrooms can be used in this recipe.
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. They can also be purchased frozen in large portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack: Seafood can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
Keyword angel hair, cilantro, fast and easy, fast meal, healthy, lime, main course, pasta, quick and easy meal, quick dinner, seafood, shrimp, spaghetti
Did you know? Shrimp is a healthy addition to your diet. It provides a high amount of nutrients that aren’t abundant in other foods!
Suggestion: Tomato and shrimp salad is another great way to take advantage of the healthy benefits of eating shrimp!
This French dip casserole is a beefy, cheesy, creamy pasta and mushroom dish that warms the soul. It’s sure to be a hit with the whole family!
French Dip Casserole
Calories 500 kcal
- 2 olive oil
- ½ lb stew beef
- 1 onion, thinly sliced
- 5 oz mushrooms, sliced
- 2 cloves garlic, minced (2 tsp)
- 1 cup water
- 1 tsp Worcestershire sauce
- 1½ cups heavy cream, divided
- 1 tsp black pepper
- 2 tsp prepared horseradish
- ½ ib angel hair pasta
- 2 tbsp butter
- 1 tbsp flour
- ½ cup sharp cheddar cheese, shredded (2 oz)
- ½ cup pepper jack cheese, shredded (2 oz)
Heavy olive oil in a large heavy skillet or pan over medium-high heat.
Dry stew beef on paper towels and add to hot oil. Brown on all sides and remove from pan.
Add onion and mushroom to the pan. Saute until softened, about 5 minutes.
Push ingredients to the sides of the pan to make a well in the center. Add garlic to well and saute until fragrant, about 1 minute.
Add beef back to the pan, as well as water and Worcestershire sauce. Bring to simmer, cover and turn heat to low. Simmer for 2½ hours.
Remove from heat and allow to cool slightly.
Stir in 1 cup cream, pepper, and horseradish.
Heat 4 quarts of water to boiling. Add angel hair and cook for 4 minutes or until “al dente”. Drain well but don’t rinse.
Toss pasta with beef mixture and pour into an 8-cup covered casserole dish.
Melt butter in a small saucepan. Stir in flour and bring to simmer, stirring constantly. Stir in the remaining cream and bring back to a simmer, stirring constantly. Remove from heat and add cheeses, stirring until they are melted.
Spread cheese sauce over the top of the beef and pasta mixture. Cover and bake in a preheated 350℉ oven for 20 minutes. Remove cover and bake for 10 minutes or until it reaches an internal temperature of 160℉.
Let the casserole rest for 10 minutes before serving.
Hack: One 4 oz can of mushrooms can replace the fresh mushrooms in this recipe.
Hack: Leftovers can be stored in the refrigerator for up to 5 days. Alternately, seal serving-sized portions in freezer-safe containers and store them in the freezer for up to 3 months.
Keyword angel hair, beef dish, casserole, dinner, French dip, horseradish, mushrooms, pasta, stew beef, supper
Did you know? Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!
Suggestion: Pair this dish with Italian herb focaccia bread!