Ingredients:

  • 12 oz (340 g) spaghetti or linguine
  • Salt (for pasta water)
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 3 tablespoons (45 ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Zest of 1 lemon
  • 1/4 cup (60 ml) fresh lemon juice (about 1-2 lemons)
  • 1/4 cup (60 ml) low-sodium chicken or vegetable broth
  • Fresh parsley, chopped (for garnish)
  • Salt and pepper, to taste

Instructions:

  1. Bring salted water to a boil, add pasta, and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant (about 1 minute). Add shrimp and lemon zest; cook until shrimp turn pink and opaque (about 3-4 minutes).
  3. Stir in lemon juice and broth; bring to a simmer. Add reserved pasta water to thin out the sauce if necessary.
  4. Toss the drained pasta with the shrimp and sauce; season with salt and pepper. Garnish with fresh parsley before serving.