Shrimp Durango

1 pound dry fettuccine pasta

3 tablespoons butter

1 pound shrimp, peeled and deveined

½ cup white wine

2 tablespoons lime juice

½ bunch cilantro, finely chopped

⅛ teaspoon cayenne pepper

salt and pepper to taste

Bring a large pot of water to boil, add fettuccine noodles and return water to boil. Cook until noodles are al dente. Drain well.

Meanwhile, in a large skillet, melt butter over medium heat, add shrimp and cook about 3 minutes, until shrimp turn pink. Remove shrimp from heat and set aside.

Pour wine and lime juice into the skillet used to cook the shrimp. Bring the mixture to a boil. Boil until the mixture is reduced by half, about 2 minutes. Return shrimp to skillet. Add cilantro, cayenne pepper and salt and pepper. Stir to heat the mixture through, about 2 minutes. Toss with pasta and serve.