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Chile Lime Shrimp “Pasta”

average rating is 3 out of 5, based on 150 votes

Indulge in the tantalizing flavors of Chile Lime Shrimp Pasta! This dish combines succulent shrimp marinated in zesty lime and fiery serrano peppers with the delightful freshness of cherry tomatoes and aromatic herbs. Tossed with tender strands of spaghetti squash, this vibrant and flavorful recipe is a must-try for seafood and pasta lovers alike.

Serving suggestions/tips:

Serve the Chile Lime Shrimp Pasta hot and fresh.

Garnish with additional fresh herbs for added aroma and visual appeal.

Consider pairing it with a side salad or crusty bread for a complete meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Shrimp Lunch Dinner Main meal Moderate Seafood Dairy-Free Gluten-free Low-carb Keto-friendly High-protein Dairy-free Paleo Healthy Quick and Easy Low-calorie Nutritious Flavorful Lime-infused Spicy Fresh Ingredients Grain-free Weight Loss Mediterranean Low-fat Clean Eating Summer Dish Balanced Meal One-Serving Garlic-flavored Herbaceous Vitamin-rich Low-sodium

Ingredients

1 lb shrimp, peeled and deveined
1 medium spaghetti squash
2 limes, juiced and zested
1-2 serrano chile peppers, seeds removed, chopped
4 cups cherry or grape tomatoes, halved
2 tsp garlic, chopped
2 tbsp fresh cilantro
2 tbsp fresh mint
4 tbsp olive oil
Sea salt and pepper, to taste

Directions

Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, cut side down. Bake in the preheated oven for about 30-40 minutes or until the flesh is tender and easily scraped with a fork. Remove from the oven and let it cool slightly.
While the spaghetti squash is baking, prepare the shrimp. In a bowl, combine the shrimp with the juice and zest of one lime, chopped serrano chile peppers, and a pinch of salt and pepper. Toss well to coat the shrimp in the lime and chili mixture. Set aside to marinate for about 10-15 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the marinated shrimp to the skillet and cook for about 2-3 minutes per side, or until they turn pink and opaque. Remove the cooked shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the chopped garlic and sauté for about 1 minute until fragrant. Add the halved cherry or grape tomatoes to the skillet and cook for about 4-5 minutes, until they start to soften and release their juices.
While the tomatoes are cooking, use a fork to scrape the flesh of the baked spaghetti squash into long strands, resembling pasta. Add the spaghetti squash strands to the skillet with the tomatoes, along with the cooked shrimp.
Squeeze the juice of the remaining lime over the mixture in the skillet. Toss everything together gently to combine. Cook for an additional 2-3 minutes until everything is heated through.
Remove the skillet from the heat and stir in the fresh cilantro and mint. Taste and adjust the seasoning with salt and pepper as desired.
Serve the Chile Lime Shrimp Pasta in a bowl or on a plate. Garnish with additional fresh herbs if desired. Enjoy!