"The tang of citrus gives wonderful flavor to this special shrimp recipe. It calls for the refrigerated, fresher, fettucine but could substitute 4 1/2 ounces of the boxed dry type of fettucine...."
INGREDIENTS
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1 lime
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1 medium orange
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6 tablespoons butter
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1/4 cup green onion, chopped
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3/4 teaspoon ground cumin
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1/4 teaspoon red pepper sauce
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1 lb medium fresh raw shrimp, peeled and deveined (31 to 35 count)
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1/4 cup fresh cilantro, chopped
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9 ounces fettuccine pasta, cooked (package refrigerated)