Spaghetti with Sriracha Shrimp, Cilantro and Lime

Ingredients

• 1 lb spaghetti
• 3 tablespoons olive oil
• 1 lb shrimp, peeled and deveined, tails removed
• 3 tablespoons sriracha
• juice of 2 limes
• 1/4 cup cilantro leaves, chopped
• kosher salt and freshly ground pepper, to taste

Instructions

1. Cook 1 lb spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.
2. In a large skillet, heat 3 tablespoons olive oil over medium heat, and shrimp . Season with just a little bit of salt and pepper (there’s lots of seasoning in the garlic-chili sauce, so be careful not to overdo it!). Cook until the shrimp are pink and start to curl, about 3 minutes, flipping halfway through.When shrimp are cooked, add sriracha and toss to coat the shrimp. Add the cooked spaghetti, 1/4 cup of the reserved pasta water, chopped cilantro (reserving about a tablespoon for garnish), and the juice of 2 limes. Toss until combined.
3. Transfer to a serving bowl and sprinkle with the remaining cilantro.