|A lighter style pasta with a hint of lime and South West flair.|
2 cups broccoli florets steamed
1 cup frozen corn
1 pound Rotini style pasta or make your favorite kind
40 large shrimps tails on
1 tablespoon chopped fresh cilantro or parsley
1 fresh lime squeezed (around 4 tablespoons freshly squeezed lime juice)
1/4 cup olive oil
3 cloves finely minced garlic
1/2 teaspoon chili powder
1 or 2 shakes of hot sauce around a teaspoon
1/2 teaspoon fresh ground black pepper
sea salt to taste
Cook pasta to package directions. Drain pasta, place in a large bowl with 2 tablespoon of melted butter and toss. Set aside keeping warm.
In a large fry pan, heat olive oil. Add the garlic cook for 1 minute. Add the shrimp, saute until it turns pink.
Add the cooked broccoli, corn, spices and lime juice and heat through. Stir in fresh cilantro and hot sauce. Season with salt and pepper to taste. Make sure the sauce is heated.
Toss sauce with the pasta. Serve immediately.
If you like Southwest foods try some of these:
Tequilla Lime Grilled Shrimp
Grilled Lemon Lime Pepper Chicken and Vegetables
Pumpkin Bread Pudding Recipe
Southwest Crockpot Corn Pudding
Southwest Potato Salad
Southwest Cheddar Scones