Succulent shrimp, bright lemon, and garlic come together with pasta in a fresh, light spring dish.
# What You Need:
→ Pasta
01 - 12 oz whole wheat spaghetti or linguine
02 - Salt for pasta water
→ Shrimp
03 - 1 lb large shrimp, peeled and deveined
04 - 1 tbsp olive oil
05 - 1/4 tsp salt
06 - 1/4 tsp freshly ground black pepper
→ Sauce & Aromatics
07 - 3 tbsp olive oil
08 - 4 cloves garlic, thinly sliced
09 - 1/2 tsp crushed red pepper flakes
10 - Zest of 1 lemon
11 - Juice of 2 lemons (approximately 1/4 cup)
12 - 1/4 cup dry white wine or low-sodium chicken broth
13 - 1/3 cup chopped fresh parsley
14 - 1/4 cup grated Parmesan cheese
# How To Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Pat the shrimp dry and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.
03 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until just cooked through and pink. Transfer shrimp to a plate.
04 - In the same skillet, lower heat to medium. Add 3 tbsp olive oil and sliced garlic, sautéing for 1 to 2 minutes until fragrant but not browned. Add crushed red pepper flakes, lemon zest, and white wine. Simmer for 1 to 2 minutes until slightly reduced.
05 - Stir in lemon juice and cooked pasta, tossing to coat evenly. Add reserved pasta water one tablespoon at a time if needed until the sauce lightly coats the noodles.
06 - Return the shrimp to the skillet. Add chopped parsley and toss gently to combine.
07 - Transfer to serving bowls and serve immediately, topped with grated Parmesan cheese if desired.
