Cilantro-Lime Shrimp Pasta

Ingredients 

1/4 c. extra-virgin olive oil

2 tbsp. lime juice

1 tsp. ground cumin

1 lb. shrimp, peeled and deveined

3/4 lb. spaghetti

4 tbsp. butter, divided

3 cloves garlic, minced

1/2 tsp. red pepper flakes

1/4 c. low-sodium chicken broth

1/4 c. white wine

1/4 c. freshly chopped cilantro

Lime slices, for serving

In a medium bowl, whisk together olive oil, lime juice, and cumin. Add shrimp and toss to combine. Cover and refrigerate for 15 minutes or up to 4 hours. 

Before cooking shrimp, boil pasta: In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain.  

Cook shrimp: In a large skillet over medium heat, heat 2 tablespoons butter. Add shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Remove shrimp from skillet. 

Add remaining 2 tablespoons butter to skillet. When melted, stir in garlic, and red pepper flakes and cook until fragrant, about 1 minute. Add chicken broth and white wine, and bring mixture to a simmer.  

Add cooked pasta and return shrimp to skillet. Toss everything together until evenly coated in sauce.  Serve warm with cilantro and lime slices.