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
Directions1. Squeeze 3 limes for juice (3 tablespoons). Cut remaining limes into wedges.
2. Chop cilantro.
3. Melt butter in large, nonstick sauté pan on medium-high heat 1–2 minutes. Combine in bowl: mayonnaise, sweet chili sauce, sriracha, garlic paste and lime juice. Place fajita vegetables, salt and pepper in pan, and cook 2–3 minutes, stirring occasionally, or until vegetables begin to soften.
4. Cook pasta following package instructions. Add shrimp to pan, and cook 3–4 minutes, stirring occasionally, until shrimp are opaque.
5. Add pasta and mayonnaise mixture to pan. Cook 1 minute, tossing to coat, until hot. Divide shrimp mixture among serving bowls and top with cilantro. Serve with lime wedge and additional sriracha.