Lemon Garlic Shrimp Recipe

Lemon Garlic Shrimp Pasta

8 oz pasta (linguine, spaghetti or angel hair)

2 Tbsp olive oil

1 lb large shrimp, shelled, deveined

and tails removed

Salt and pepper, to taste

1 shallot, diced

4 garlic cloves, minced

¼ cup white wine or chicken broth

3 Tbsp butter

Juice of 2 lemons

Zest of ½ lemon, plus more for garnish

½ tsp red pepper flakes, optional

1⁄3 cup parsley, chopped, plus more for garnish

Cook pasta in salted water, reserving 1 cup of water before draining.

Heat oil in a large skillet. Add shrimp, and salt and pepper; cook for 2 minutes per side, or until pink. Remove from pan and set aside.

In the same skillet, sauté shallot until soft. Add garlic and cook for about

SHALLOTS ARE SMALLER THAN ONIONS, SWEATER AND LESS PUNGENT

1 minute. Add white wine or broth; simmer until reduced by half. Stir in butter, lemon juice and zest. Toss in pasta and shrimp, adding reserved water if needed. Add parsley, salt and pepper, and red pepper flakes, if desired. Garnish with lemon zest and parsley.