Cilantro-Lime Shrimp Pasta

Cilantro-Lime Shrimp Pasta
1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
4 garlic cloves, minced
half a bunch fresh cilantro, chopped (1/2 cup chopped cilantro)
3/4 cup chicken stock
1/4 cup white wine (I used Chardonnay)
2 tablespoons freshly squeezed lime juice
4 ounces pasta (linguine)
fresh cilantro, chopped, for garnish
Heat large skillet until hot on medium heat. Add 1 tablespoon olive oil – it should run easily but not sizzle or burn. Add shrimp to the skillet, making sure it doesn’t crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.
Add minced garlic, chopped cilantro, chicken stock, white wine, 2 tablespoons freshly-squeezed lime juice to the shrimp. Reheat gently on medium heat, stirring to combine, for about 1 minute. Remove shrimp from the skillet.
Cook pasta according to package instructions. Drain.
Add pasta to the skillet with sauce. Mix to coat. Taste, and add more salt if needed.
Add shrimp back on top of pasta. Garnish with chopped fresh cilantro. Enjoy!!!🍴

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