Shrimp Pasta Recipe

Marinate shrimp

In a bowl, combine 2 tbs olive oil, 1 tbs lime juice, 0.5 tsp cumin, 0.5 tsp smoked paprika, 1 tsp minced garlic, 0.75 tsp kosher salt and 0.25 tsp black pepper. Add the shrimp and toss to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Grill or sear shrimp

Heat a grill pan or skillet over medium-high heat until very hot. Add a light brush of oil to the pan. Grill or sear shrimp 2–3 minutes per side, until opaque and lightly charred. Remove from heat and set aside on a plate tented with foil to keep warm.

Cook spaghetti

Bring a large pot of water to a rolling boil. Add 1 tbs salt and the spaghetti. Cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Sauté vegetables

In a large sauté pan over medium heat, add 1 tbs olive oil. Add the minced shallot and cook 1 minute until fragrant. Add 2 tsp minced garlic and 0.25 tsp red pepper flakes; cook 30 seconds. Add sliced bell peppers and mushrooms and sauté 4–5 minutes until softened and just beginning to brown. Stir in the diced tomato and season with 0.5 tsp kosher salt and 0.25 tsp black pepper; cook 2 minutes until tomatoes warm and release juices.

Make the sauce

Push the vegetables to one side of the pan (or remove briefly if pan is crowded). Add 1 tbs butter to the cleared space and let melt. Pour in 3 oz heavy cream and 1/2 cup broth, stirring to combine. Bring to a gentle simmer and let reduce 2–3 minutes. Stir in 1 tbs lime juice, 1 tsp lime zest, 0.5 cup chopped cilantro and 0.25 cup grated parmesan. Season with 0.25 tsp salt and 1/8 tsp black pepper. If the sauce seems too thick, add a few tablespoons of the reserved pasta water to loosen; keep warm over low heat.

Combine pasta and sauce

Add the drained spaghetti to the pan with the sauce and vegetables. Toss thoroughly to coat, adding up to the reserved 1/2 cup pasta water a little at a time to reach a silky, lightly saucy consistency. Taste and adjust seasoning with salt, pepper, or a squeeze of lime if desired.

Divide the sauced spaghetti among plates. Top each portion with the grilled shrimp. Drizzle 1/2 tsp extra-virgin olive oil over each serving, garnish with extra cilantro leaves and serve with lime wedges alongside. Serve immediately.