The key lime flavor of Miami Sunrise lends itself to cooking with seafood. We’ve used it for everything from scallops to mahi-mahi, but this recipe gives you a double-dose of citrus flavor in both the pasta and shrimp. ~ Alan
Miami Sunrise Shrimp Pasta
- 4 cups Water
- 6 tsp Miami Sunrise loose tea (or other citrus flavor)
- 1/2 lb. Peeled & deveined shrimp large, 21-30 count
- 6 oz. Pasta spaghetti, linguine or other noodles
- 1 Tbls Butter
- Garlic powder
Use a tea filter to brew Miami Sunrise loose tea in 4 cups water, then remove filter and use brewed tea instead of plain water to cook pasta.
Remove cooked pasta and save the tea to cook the shrimp. Add butter and seasoning to the pasta and set aside.
Now add shrimp to the tea and bring back to a boil. Cook for about 5 minutes or until cooked thoroughly.
Remove shrimp and toss with pasta. Serve immediately. Top with your favorite grated cheese.