Cilantro-Lime Shrimp Pasta

If you can’t decide if you want Italian or Latin, lean into whichever flavor profile you want. See if I care.

Ingredients

1/4 cup extra-virgin olive oil

2 tbsp fresh lime juice

1 tsp ground cumin

1 lb large shrimp, peeled and deveined

1 lb spaghetti

1/2 cup pasta cooking water, reserved

4 tbsp unsalted butter, divided

3 garlic cloves, minced

1/2 tsp red pepper flakes

1/4 cup low-sodium chicken broth

1/4 cup dry white wine

1/4 cup fresh cilantro, roughly chopped

Lime wedges, for serving

Preparation

1. In a medium bowl, whisk together the olive oil, lime juice, and cumin. Add the shrimp and toss to coat. Cover and refrigerate for at least 15 minutes and up to 4 hours.

2. Bring a large pot of generously salted water to a boil. Cook the spaghetti per package directions until al dente. Reserve 1/2 cup of the cooking water before draining. Drain and set aside.

3. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Remove the shrimp from the marinade, letting any excess drip off. Add in a single layer and cook until pink and just curled, about 1 minute per side. Transfer to a plate.

4. Add the remaining 2 tablespoons of butter to the skillet. When melted, add the garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the chicken broth and wine and bring to a simmer.

5. Add the spaghetti and return the shrimp to the skillet. Toss over medium heat until evenly coated, adding a splash of the reserved pasta water if the sauce needs loosening. Scatter with the cilantro and serve immediately with lime wedges.

Notes

Inspired by Delish.