Creamy Shrimp Bowties with Cilantro

• 12 ounces, weight Bowtie Pasta, Cooked And Drained
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 pound Medium Shrimp, Peeled And Deveined (my Family Likes The Tails Removed, Too)
• Red Pepper Flakes
• 1/2 teaspoons Ground Cumin
• Freshly Grated Black Pepper
• 1 whole Lime, Zest (optional) And Juice
• 1 cup Cilantro Leaves, Loosely Packed
• 2 Roma Tomatoes Seeded And Chopped
• 13 cups Heavy Cream
• Shredded Parmesan, To Serve

1. Heat water to boiling in large pot, add pasta.
2. Cook as directed; drain.
3. While pasta is cooking, heat oil over medium heat in large saute pan; add garlic and cook 2-3 minutes.
4. Add shrimp, cook just a few minutes; turn.
5. Dont worry if its not completely cooked as it will finish cooking with the rest of the cooking time.
6. Add red pepper flakes to taste (a couple of shakes is good), ground cumin, and black pepper.
7. Grate lime zest over shrimp; squeeze the lime juice over shrimp.
8. Mix well.
9. Simmer a minute or two.
10. Add cilantro, tomato and cream.
11. Bring to boil and reduce slightly until sauce thickens a bit.
12. Place pasta on a large platter or pasta bowl; pour sauce with shrimp over pasta.
13. Top with more ground pepper and freshely shredded Parmesan.

pasta, olive oil, garlic, shrimp, red pepper, ground cumin, black pepper, and juice, cilantro, tomatoes, heavy cream, parmesan

Taken from tastykitchen.com/recipes/main-courses/creamy-shrimp-bowties-with-cilantro/ (may not work)