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
How to Make It
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.
Note: Nutritional analysis is per serving.
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