1 lb Pappardelle’s Spicy Thai Linguine
1 lb cooked, peeled medium shrimp
2 cloves garlic, minced
1/2 red onion, finely chopped
3 T fresh lime juice (or to taste)
1 t crushed red pepper flakes
1/4 c Tubby Olive Persian Lime Olive Oil
16 cherry tomatoes, quartered
Handful of Thai basil, coarsely chopped
Cook pasta in a pot of boiling salted water until al dente, about 8-10 minutes. Drain. While pasta is cooking, combine shrimp, garlic, onion, Persian Lime Olive Oil, red pepper flakes, olive oil, tomatoes and Thai basil in a large bowl. Mix well. Serve sauce over individual plates of pasta. Garnish with lime zest, if desired. Serves 4-6.