Begin by boiling a large pot of salted water. Once it reaches a rolling boil, add the small dried pasta. Cook according to the package instructions until al dente. Drain the pasta and set aside, reserving a bit of the pasta water.
In a large skillet, melt the 4 tablespoons of butter over medium heat. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic!
Add the peeled and deveined jumbo shrimp to the skillet. Cook for about 2-3 minutes on each side until they turn pink and opaque. Season with salt and pepper to taste.
Once the shrimp are cooked, pour in the fresh lime juice and heavy cream. Stir well to combine. Allow the sauce to simmer for a couple of minutes until slightly thickened.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the shrimp and creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Remove the skillet from heat and stir in the chopped cilantro leaves. Adjust seasoning with more salt and pepper if needed.
Plate the Cilantro Lime Shrimp Pasta in bowls, garnishing with additional cilantro and lime wedges if desired. Enjoy this colorful and flavorful dish!
