mia cucina italiana

SHRIMP POMODORO WITH CHIMICHURRI SAUCE
Serves 4

12 oz spaghetti
1 Tbsp butter

For the Chimichurri Sauce:
1 cup fresh curly parsley leaves
1/3 cup fresh oregano leaves
4 cloves garlic, minced
1/3 cup olive oil
1/4 cup white wine vinegar
1 tsp kosher salt
1 tsp red pepper flakes

For the Shrimp:
1 lb. medium-size raw shrimp
2 Tbsp olive oil
1 Tbsp margarita mix (non-alcoholic)
juice of 1/2 lime
1/4 tsp paprika
salt & pepper to taste
1 cup grape tomatoes, halved

1. Cook pasta according to package directions. Drain and add back to pan, toss with butter and set aside.

2. In a food processor, add parsley, oregano and garlic. Pulse to mince. Add olive oil, vinegar, salt and red pepper flakes. Puree into blended.

3. Shell the shrimp, rinse, drain and set aside. Place olive oil, margarita mix and lime juice in saute pan. When hot add the shrimp along with paprika, salt and pepper. Cook two minutes on one side, turn and cook 1 1/2 minutes on the other side. Take shrimp out of pan and add tomatoes. Stir until just heated through, add shrimp back in and stir to combine.

4. Place serving of spaghetti in each plate, top with shrimp and tomatoes. Drizzle with chimichurri sauce. Garnish with a lime wedge and serve immediately.