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Citrus Garlic Shrimp Recipe

Citrus Garlic Shrimp Recipe

Garlic is paired with sunny citrus in this special shrimp and linguine combination. "This is one of my husband's favorites," shares Diane Jackson of Las Vegas, Nevada. "And it's pretty enough for company," she adds.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

Ingredients

  • 1 package (16 ounces) linguine
  • 1/2 cup olive oil
  • 1/2 cup orange juice
  • 1/3 cup lemon juice
  • 3 to 4 garlic cloves, minced
  • 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 and minced fresh parsley, optional

Directions

  • 1. Cook linguine according to package directions. Meanwhile, in a blender, combine the next eight ingredients; cover and process until blended. Pour into a large skillet; bring to boil. Reduce heat, stir in the shrimp; simmer, uncovered for 3-4 minutes or until shrimp turn pink.
  • 2. Drain linguine; toss with shrimp mixture. Sprinkle with cheese and parsley if desired. Yield: 6 servings.

Nutritional Facts

1 cup: 504 calories, 20g fat (3g saturated fat), 112mg cholesterol, 526mg sodium, 60g carbohydrate (5g sugars, 3g fiber), 22g protein

Reviews for Citrus Garlic Shrimp

Sort By :
MY REVIEW
Reviewed May. 3, 2016

"WOW! That's really all i can say is WOW! I just made this just like directions, it is amazing. I will definitly make this again and again and again. Great job, Thank you so much for sharing this recipe."

MY REVIEW
Reviewed Jan. 1, 2015

"This recipe was fabulous, but I made it a little differently. 1st, you can't marinade the shrimp for very long because it will "cook" in the acid from the lemon and orange (like cerviche) Instead, I tossed the shrimp in just a bit of the sauce and left it for a few minutes. Then I put this in a saute pan over medium heat & sprayed with "Pam". The rest of the sauce was put in a separate pot and heated over medium heat, adding the laughing cow swiss cheese (three pieces) and some goat cheese (didn't have feta). As the shrimp cooks down in the frying pan, over medium heat, it sort of "crusts". I served the sauce on the side, and served it with dirty rice. This was our new years eve dinner and it was probably one of the best I ever had!"

MY REVIEW
Reviewed Feb. 3, 2014

"We really like this recipe. It was fairly quick and the citrus really added a wonderful flavor to the pasta and the shrimp. I added broccoli florets at the same time that I added the pasta to the sauce and it was really good too. Very flavorful!"

MY REVIEW
Reviewed Sep. 7, 2013

"I made this tonight, WOW! Such a simple and quick recipe, but full of flavor. The orange and lemon came together as a bright new citrus flavor, but wasn't overpowering. The garlic made its presence known, but it was balanced by the olive oil and pasta. This is definitely a keeper recipe. Easy for a weeknight, but is fancy enough for company."

MY REVIEW
Reviewed Sep. 27, 2012

"I made this for my husbands birthday dinner. He said it was the best dinner I've ever made! And I've made a lot of dinners... Any ways, it was a huge hit. I'll definitely be making this again. A few small changes, I added a couple of those little laughing cow swiss cheeses and a handful of feta into the sauce. Also I topped with a few slices of avocado."

MY REVIEW
Reviewed Aug. 11, 2010

"I this recipe is excellent! It's one of the few I have that I have made more times than I can remember."

MY REVIEW
Reviewed May. 8, 2010

"this is now one of our favorite! we make this for company."

MY REVIEW
Reviewed Feb. 28, 2010

"this is an excellent recipe, so quick to fix and everyone in my family loves it. I have made this many times and always omit the grated lemon and orange peel. This recipe gets 5 stars from my family."

MY REVIEW
Reviewed Oct. 6, 2009

"Really quick, great flavor. Could cut down olive oil to lower fat. Use a microplane to zest the orange and lemon--no chunks of peel."

MY REVIEW
Reviewed Jul. 11, 2009

"Found the taste of "peel" to be overpowering. Even tried to dilute the remainder of the sauce, but still wasn't very good. Edible, but not worth fixing again."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.