Cilantro Lime Shrimp Pasta
Cilantro Lime Shrimp Pasta Recipe kissed with island flavors! This simple shrimp pasta dish can be made in minutes on the stovetop or in your Instant Pot (electric pressure cooker!)
Island Shrimp Pasta with Garlic Cilantro and Lime
Pasta is the ultimate cozy platform for every protein, seasonal ingredient, or flavor combination. Don’t you agree?
I mean really, what doesn’t go with pasta?
Sometimes we think of pasta as winter food. Yet with so much summer bounty available right now, throwing it all in a pasta dish is a no-brainer.
Fresh + Comforting = Edible Perfection.
I love this simple blend of pasta, juicy pink shrimp, garlic, cilantro, and lime juice, tossed with butter and cream to make a light silky sauce.
It gives the pasta a summery island flavor, and is oh so satisfying!
Easy Cilantro Lime Shrimp Pasta -Two Ways!
Although the tantalizing seafood and garlic butter flavor is hard to beat, my favorite aspect of this shrimp pasta recipe is that you can make it either on the stovetop or in an Instant Pot!
Either way, it takes about 10 minutes to cook.
On the stovetop, it’s best to cook the pasta separate from the shrimp, to speed up the overall cooking process. Then throw the garlic shrimp and pasta together at the end.
However, in the pressure cooker, everything goes in one pot for less clean up.
Cilantro Lime Shrimp Pasta Ingredients
- Raw jumbo shrimp. I like to buy these already peeled and deveined, to cut down on the prep work. And really, who likes to de-poop shrimp?!
- Butter. To give the shrimp that classic “scampi” base flavor.
- Garlic. Use fresh minced garlic for an intense herby essence. With garlic, I always say the more the merrier, but adjust this to your liking.
- Fresh lime juice. Don’t buy the bottled lime juice. Use fresh limes to create the best flavor.
- Cilantro leaves. Freshly chopped.
- Small dried pasta. You can use any shape you like. Bowties, shells, and fusilli are all a good size in comparison to the shrimp.
- Heavy cream. This brings the sauce together at the end for a silky finish!
Easy Stovetop Shrimp Pasta
If you don’t have an Instant Pot or electric pressure cooker… Or you just like to see everything as it’s cooking, make this Cilantro Lime Shrimp Pasta on the stovetop.
- Boil the pasta on one burner. Then cook the shrimp on another burner, so they are ready at about the same time.
- Add the pasta to the shrimp.
- Then toss in the lime juice, cilantro, and cream to create a tangy herb cream sauce.
Technically, you could cook the pasta in a pot, drain off the excess water, then cook the shrimp and sauce in the hot pasta to make this a one-pot dish.
However, I feel you have more control over the outcome when you use a skillet and a pot.
Instant Pot Cilantro Lime Shrimp Pasta
In the Instant Pot, this easy recipe does become a true one-pot dish!
- Pressure cook the pasta.
- Toss in the shrimp and sauce ingredients.
- Simmer to cook the shrimp and thicken the sauce.
Get the Full (Printable) Cilantro Lime Shrimp Pasta Recipe Below with Both Cooking Methods!
More Summer Pasta Recipes
- Easy Chicken Pad Thai
- Pasta with Peas Smoked Almonds and Dill
- Sun-Dried Tomato Chicken Pasta Salad
- Low Carb Spaghetti and Meatballs
- Grilled Chicken Rasta Pasta
- Cool Chicken Taco Pasta Salad
- Tuna Pasta Salad with Olives and Capers
- Greek Shrimp Pasta
- Thai Chicken Noodle Bowls with Peanut Sauce
- Vegetarian Lo Mien
Cilantro Lime Shrimp Pasta
Ingredients
- 2 pounds raw jumbo shrimp, peeled and deveined
- 4 tablespoons butter
- 5-7 cloves garlic, minced
- 3 tablespoons fresh lime juice
- 1/2 cup chopped cilantro leaves
- 12 ounce small dried pasta
- 1/2 cup heavy cream
- Salt and pepper
Instructions
- STOVETOP INSTRUCTIONS: Set a large pot of water on high heat and bring to a boil. Add a few pinches of salt. Then cook the pasta according to the package instructions. Usually 6-9 minutes for al dente pasta. Drain the pasta in a colander.
- Meanwhile, set a large skillet over medium-high heat. Once hot, add the butter, garlic, and shrimp. Sprinkle with salt and pepper. Cook for 3-4 minutes, until the shrimp are pink. They should look like C’s, not O’s. O stands for overcooked.
- Add the lime juice and half the cilantro. Stir well. Then toss in the cooked pasta, cream, and remaining cilantro. Stir for 1-2 minutes to coat the pasta and allow the sauce to thicken. Serve warm.
- INSTANT POT INSTRUCTIONS: Place the pasta in the Instant Pot. Add the butter, garlic, 1/2 teaspoon salt, and 3 cups water. Cover and lock the lid into place.
- Set the Instant Pot on “Pressure Cook High” for 4 minutes. Once it is finished cooking, turn the Instant Pot “Off”, then press the button to “Quick Release” the steam, until the valve button drops.
- Unlock the lid and stir in the lime juice, raw shrimp, cilantro, and cream. Set the Instant Pot on “Sauté” and cook for 3-4 minutes, toss and simmer until the shrimp are pink. Taste, then salt and pepper as needed. Serve warm.
Absolutely incredible! We love the Keys and my 2 sons and I felt like we were at one of the best restaurants in Key West. Such a light dish with monstrous flavor!! Thank you for sharing this one of a kind recipe! Zero leftovers!!
I am cooking this tonight and adding capers! I’ll report back. Â Thank you for creating healthy, simple, delicious meals!!
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This recipe sounds amazing, I’m wondering if it would work to sub the cream and butter for coconut cream and olive or even coconut oil? I don’t know if the flavors would clash… What do you think?
Hi Amanda,
I think that sounds delicious! If you give it a try, please report back. :)
Haven’t made it yet, but since I live alone, I will try cutting the recipe down for just me! However, I never buy cream, but since cream is just milk plus butter, I’m sure my milk will be just fine with a little more butter! Any suggestions?