MELT butter in a large skillet over medium heat. Add snap peas and sauté 4 minutes stirring regularly.
ADD shrimp, tomato paste, chili powder, lime, garlic, chili flakes, and sea salt. Stir and breakup tomato paste to form sauce. Cook 3-4 minutes until shrimp is heated through. For uncooked shrimp, cook an additional 2 minutes or until shrimp is pink. Toss in cilantro and serve hot. Optionally eat this dish over miracle noodles for more volume.