Ingredients:

  • 8 oz (225 g) linguine or spaghetti
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tablespoons (30 ml) olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Zest of 1 lemon
  • Juice of 1 lemon (approximately 2 tablespoons)
  • Salt and freshly ground black pepper, to taste
  • ¼ cup (15 g) fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Boil a large pot of salted water.
  2. Add the linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water and drain.
  3. In a large skillet, heat olive oil over medium heat.
  4. Add minced garlic and red pepper flakes; sauté until fragrant (about 30 seconds).
  5. Add shrimp and cook until pink and opaque (about 3-4 minutes), flipping once.
  6. Add lemon zest and juice to the skillet; stir to combine.
  7. Add cooked pasta to the skillet; toss well to coat. If necessary, add reserved pasta water to loosen the sauce.
  8. Season with salt and pepper to taste.
  9. Garnish with chopped parsley and serve immediately.