This recipe was made for summer! Lime juice adds zip to the out-of-this-world garlic-butter sauce. A light and flavorful dish that’s perfect for warm nights with a glass of white wine.
¼ c. extra-virgin olive oil
2 Tbsp. lime juice
1 tsp. ground cumin
1 lb. shrimp, peeled and deveined
¾ lb. spaghetti
4 Tbsp. butter, divided
3 cloves garlic, minced
½ tsp. red pepper flakes
¼ c. low-sodium chicken broth
¼ c. white wine
¼ c. freshly chopped cilantro
Lime slices, for garnish
- In a medium bowl, whisk together olive oil, lime juice, and cumin. Add shrimp and toss to combine. Cover and refrigerate at least 15 minutes or up to 4 hours.
- In a large pot of boiling, salted water, cook pasta according to package instructions until al dente. Drain.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add shrimp in a single layer and cook until pink and opaque (about 2 minutes per side). Remove 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; bring mixture to a simmer.
- Add cooked pasta and return shrimp to skillet. Toss all ingredients together until evenly coated in sauce. Serve warm with cilantro and lime slices.