Shrimp Durango

Sort of a random deviation from what I normally do… but here’s my recipe for some delicious shrimp and pasta!


Ready in: 25 minutes

Serves: 6 people


  • 1 pound dry fettuccine past
  • 3 tablespoons butter
  • 1 pound shrimp, peeled and deveined
  • 1/2 cup white wine (I like to use a mild australian)
  • 2 tablespoons lime juice
  • 1/2 bunch cilantro, finely chopped
  • 1/8 teaspoon cayenne pepper (I like to use 1/2 because I LOVE spicy shrimp)
  • 1/8 teaspoon lemon pepper or salt and pepper to taste


  • Bring a large pot of water to boil, add fettuccine noodles and return water to a boil. Cook until the noodles have become a texture you desire. Drain well.
  • Meanwhile, in a large skillet or wo, melt butter over medium heat, add shrimp and cook for about 3 minutes until shrimp are pink. Remove shrimp from heat and set aside.
  • Pour wine and lime juice into the skillet or Wok used to cook the shrimp. Bring the mixture to a slow boil. Return the shrimp to the skillet. Add cilantro, cayenne pepper and lemon pepper/ salt and pepper. Stir to heat the mixture through about 2 minutes. Toss with pasta and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: