Cilantro Lime Shrimp Linguine

Cilantro Lime Shrimp Linguinefeatured

I love summer because it gives you the gift of time. More time to unwind, more time to be with loved ones, and especially more time to experiment in the kitchen! My boyfriend, Parker, and I long distance when we go off to college, so we really love coming home and being able to see each other more often. We also love to cook together because it’s as a challenge, a game if you will. If the dish is edible in the end, we win, if the dish isn’t edible, the Kitchen wins. So far the count has been, Parker&Niva: 6, Kitchen: 3. Anyways, Lemon and Shrimp Linguine is our specialty. It’s the only dish we’ve made twice, so naturally it’s our “thing” now.

Trying Something New

A few weeks ago though, we were on the verge of making Lemon and Shrimp Linguine again, but also feeling adventurous so we decided to make a different pasta dish. Cilantro Lime Shrimp Linguine. I know at this point you’re probably proud of us for venturing out of our comfort zone, we used limes instead of lemons and added some green leaves to the dish (wooohooo!!), and I am proud too. I am mostly proud of Parker because he refuses to green leafy vegetables (or the herb cilantro in this case), so I was pleasantly surprised of him for wanting to make this recipe!

The Dish

The recipe we chose is from a woman named Julia who has a food blog too! I saw it on Pinterest and had to try it. Overall this recipe was savory, yummy, and filling. Everything you could want in a pasta dish. However, we did make a few modifications to it to get it more to our liking. We increased the recipe by about 1 ½ times the original since we were making it to share with my family too.

Modifications, Prep, and Cooking

Okay, first of all if you’ve never deveined a shrimp before it takes a while to do it all by yourself. I found this video very helpful for my first time deveining shrimp. This is the part that took us the longest. As Parker deveined, I minced all the garlic cloves, chopped the cilantro, and then measured out all the ingredients. Half an hour later though he’s still deveining shrimp.

I took mercy on him and decided to help him in the deveining process. Within the next 10 minutes we were done! Even though we increased the ingredients by 1 ½, we only decided to by 1 ¼ pound of shrimp because the shrimp looked like a lot to us when we went to buy it. Also, the shrimp was cheaper that way too! As cooking goes everything went according to the instructions and took about 30 minutes as the recipe says it will. However, with prepping the shrimp, it’ll probably take you 10-20 minutes longer. Also, we added a little over twice the amount of lime juice in the recipe because we wanted more of the tart lime flavor in the dish. I thought the acidic limey-ness paired well with. The added lime brought out the flavors of the shrimp more.

You don’t always have to follow the recipe to a tee, don’t be afraid to make it yours!

Hope this helped and maybe you’ll make this dish with someone you love too.


  • Texture: 8/10
  • Presentation:9/10
  • Flavor:7/10
  • Ease of Instructions:8/10
  • Overall Rating: 8/10

Cilantro Lime Shrimp Pasta

A dinner you can't go wrong with. Flavorful and filling, your family and friends will love you for making this! 

Slightly modified recipe from Julia of the food blog, Julia's Album.

Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people



  • 1 1/4 lbs Shrimp deveined


  • 1/2 bunch Cilantro fresh, chopped
  • 8 cloves Garlic minced

Canned Goods

  • 1 1/2 cup Chicken Stock


  • 4 tbsp Lime juice freshly squeezed


  • 6 0z. Linguine


  • 3/4 tsp Red pepper flakes
  • 1/4 tsp Salt (add more if you want)

Oils & Vinegars

  • 2 tbsp Olive oil

Beer, Wine, & Liquor

  • 1/4 cup White wine


  1. Heat large skillet until hot on medium heat. Add 1 tablespoon olive oil. Add shrimp to the skillet, spread out and making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 3/4 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.

    At the same time, cook pasta according to package instructions. Drain and set aside.

    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.

    Add pasta to the skillet with sauce. Mix to coat. Taste, and add more salt and lime if need.

    Add shrimp back on top of pasta. Garnish with chopped fresh cilantro.

Recipe Notes

At some grocery stores you can find fresh, pre-deveined, raw shrimp but just with the shells on it. Buying this saves so much time!

About the author


Hi there! I'm Niva--foodie, college student, amateur cook, aspiring doctor, sister, girlfriend, and friend. Come join me on my journey as I fend for myself in college and learn how to cook!

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