1 bag Cox’s Zesty Cilantro Lime shrimp, with the included seasoning packet
12 oz fettuccine or linguine pasta
3 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, minced
Zest and juice of 2 fresh limes
1/4 cup fresh parsley, chopped
Directions
Thaw the Cox’s Zesty Cilantro Lime shrimp as directed on the bag. Use the included seasoning packet to season the shrimp at the cooking step below, following the package directions; omit any separate dry seasoning blend and additional salt.
Cook the pasta in boiling salted water according to package directions until al dente; drain and set aside.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season shrimp with salt and sear for 2 minutes per side until pink; remove and set aside.
In the same skillet, add the remaining butter and garlic, sautéing for 30 seconds until fragrant.
Stir in the fresh lime juice, lime zest, and a pinch of red pepper flakes.
Toss the cooked pasta and shrimp back into the skillet, coating everything well in the zesty sauce. Garnish with fresh parsley before serving.
