Lime Shrimp Pasta

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.