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Shrimp, Lemon, and Parsley Pasta

Photo: Leo Gong; Styling: Randy Mon
Prep time 25 mins
Yield Serves 4
Try this with quinoa-corn linguine or brown rice linguine for a gluten-free recipe, or cook regular wheat pasta if you prefer.


  • 1/4 cup olive oil
  • 4 garlic cloves, chopped
  • 1 pound peeled, deveined medium shrimp (30 to 35 per lb.), coarsely chopped
  • Juice and finely shredded zest of 1 large lemon
  • 1/4 cup chopped flat-leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red chile flakes
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces quinoa-corn linguine or other linguine, cooked according to package directions

Nutrition Information

  • calories 430
  • caloriesfromfat 36 %
  • protein 27 g
  • fat 18 g
  • satfat 2.3 g
  • carbohydrate 39 g
  • fiber 3 g
  • sodium 462 mg
  • cholesterol 172 mg

How to Make It

  1. Heat oil in a large frying pan over medium-high heat. Add garlic and sauté until softened, about 1 minute. Add shrimp and cook, stirring, until pink and just cooked through, 2 to 3 minutes. Stir in lemon zest and juice, parsley, salt, chile flakes, and pepper, then mix in pasta to coat.

  2. Note: Nutritional analysis is per serving.