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Creamy Lime-Sriracha Shrimp Pasta

Creamy Lime-Sriracha Shrimp Pasta
Total Time:
20 minutes


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
3 tablespoons sriracha
2 tablespoons garlic-spice paste
14 oz fajita mix (fresh sliced bell peppers and 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


  • Squeeze 3 limes for juice (3 tablespoons); cut remaining lime into wedges.
  • Chop cilantro.


  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).

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Nutritional Information

CALORIES (per 1/4 recipe) 470kcal; FAT 14.00g; SAT FAT 3.50g; TRANS FAT 0.00g; CHOL 220mg; SODIUM 1400mg; CARB 44g; FIBER 0.00g; SUGARS 16g; PROTEIN 37g; CALC 6%; VIT A 0%; VIT C 0%; IRON 35%

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