A delightful shrimp pasta dish with a citrusy butter sauce, perfect for a special dinner.
Zest the lime and orange, then juice them, reserving the zest and juice separately.
Use a microplane zester for finer zest that blends well into the sauce.
Cook the linguine in a pot of salted boiling water until al dente. Drain and set aside.
Reserve a cup of pasta water to adjust the sauce's consistency later.
Melt half the butter in a skillet over medium heat. Add the green onions and cumin, cooking until fragrant.
Stir constantly to prevent the butter from browning too much.
Add the shrimp to the skillet and cook until they turn pink. Remove and set aside.
Avoid overcooking the shrimp to keep them tender and juicy.
Increase the heat to high and add the citrus juices to the skillet. Reduce the mixture by half.
Scrape the bottom of the skillet to incorporate all the flavors into the sauce.
Lower the heat and whisk in the remaining butter, one tablespoon at a time. Stir in the citrus zest and cilantro.
Adding the butter gradually ensures a smooth and creamy sauce.
Return the shrimp to the skillet and toss to coat in the sauce.
Ensure the shrimp are evenly coated for maximum flavor.
Serve the shrimp and sauce over the cooked linguine, garnishing with extra cilantro if desired.
Serve immediately to enjoy the dish at its freshest.
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