If you can't decide if you want Italian or Hispanic, you can add more of whatever flavor you want. This dish is flexible like that, so do whatever you want. See if I care.
Inspiration: Delish
Ingredients
1/4 cup extra-virgin olive oil
2 tbsp lime juice
1 tsp ground cumin
1 lb shrimp, peeled and deveined
1 lb spaghetti
4 tbsp butter, divided
3 cloves garlic, minced
1/2 tsp red pepper flakes
1/4 cup low-sodium chicken broth
1/4 cup white wine
1/4 cup freshly chopped cilantro
Lime slices, for serving
Preparation
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.
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