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.