Fill a large pot with water and bring to a boil over high heat; add a few pinches of salt and cook the pasta according to package directions until al dente (about 6–9 minutes), then drain in a colander.
While the pasta cooks, heat a large skillet over medium-high heat and melt the butter.
Add the minced garlic and shrimp to the skillet, season with salt and pepper, and cook for 3–4 minutes until the shrimp turn pink and curl into a C shape.
Stir in the lime juice and half of the chopped cilantro.
Toss the cooked pasta into the skillet with the shrimp, add the heavy cream and remaining cilantro, and stir for 1–2 minutes until the sauce coats the pasta and slightly thickens; adjust salt and pepper to taste.
Serve the pasta warm.
Instant Pot option: add pasta, butter, minced garlic, 1/2 teaspoon salt, and 3 cups water to the Instant Pot; lock the lid and pressure cook on high for 4 minutes, then quick-release.
After releasing pressure, stir in the lime juice, raw shrimp, cilantro, and cream, then use Sauté for 3–4 minutes until the shrimp are pink and cooked through; season to taste and serve warm.
