Creamy Lime-Sriracha Shrimp Pasta
4 limes, for juice/wedges
2 tablespoons fresh cilantro, finely chopped
2 tablespoons unsalted butter
1/3 cup reduced-fat mayonnaise
3 tablespoons sweet chili sauce
2 tablespoons garlic spice paste
3 tablespoons sriracha
12 oz fresh fajita vegetables (presliced bell peppers & onions)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 (10-oz) packages frozen vegetable pasta
1 lb medium peeled/deveined white shrimp, tails removed
1. Melt butter in large, nonstick sauté pan on medium-high 1–2 minutes. Combine in bowl: mayonnaise, sweet chili sauce, sriracha, garlic paste, and lime juice. Place fajita vegetables, salt, and pepper in pan; cook 2–3 minutes, stirring occasionally or until vegetables begin to soften.
2. Cook pasta following microwave package instructions. Add shrimp to pan; cook 3–4 minutes, stirring occasionally, until shrimp are opaque.
3. Add pasta and mayonnaise mixture to pan; cook 1 minute, tossing to coat, until hot. Divide shrimp mixture among serving bowls; top with cilantro. Serve with lime wedge and additional sriracha (if desired).