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I first made this one night when my husband had planned on cooking dinner. Things happen and plans change fast sometimes. Thankfully I had a bag of shrimp in the freezer.
2 lbs. Shrimp, thawed, shelled, and deveined
Olive Oil, 1 tablespoon
Butter, 1 tablespoon
Red Pepper Flakes, 1/4 teaspoon
Cumin, 1 teaspoon
Salt and Pepper
Cilantro,1 cup, chopped
Cook and drain the pasta. I used about 1/2 box for the 2 lbs. of shrimp. Adjust the shrimp / pasta ratio as you wish. Reserve a bit of the pasta water before draining if you like a little more moisture in your pasta.
Heat a pan over medium heat. Add olive oil, butter and red pepper flakes. Stir. Add the shrimp and sprinkle the cumin, salt, and pepper over the shrimp. Cook and stir until the shrimp is done. This only takes a few minutes. Turn off the heat and add juice from 1/2 a lime, and cilantro. Mix well. Add some of the reserved pasta water if needed. Combine pasta and shrimp. Serve with lime wedge.
* I just throw this together without measuring, so all seasoning measurements are approximate. Adjust the seasonings to your personal taste.