Citrus Shrimp with Angel Hair Pasta

Cook the pasta according to package directions: set aside. Remove some of the zest off the lime, lemon and orange using citrus zester or fine grater, about 1 tablespoon total; set aside. Juice the lime, lemon and oranges; set aside. Place frozen shrimp in a colander and run cold water over them until thawed, drain well and pat dry with paper towels; set aside. Melt 2 tablespoons butter in a large skillet; add green onions, garlic, cumin and Tabasco sauce. Cook over medium-high heat until onions are softened, about 1 to 2 minutes. Add reserved citrus juices to same skillet and increase the heat. Cook until mixture is reduced by half, about 4 to 5 minutes. Add the shrimp and cook just until heated through. Remove from heat and stir in the remaining butter 1 tablespoon at a time (this creates a creamier sauce). Stir in the reserved citrus zest and cilantro. Add the hot cooked angel hair pasta and toss to combine.