Ingredients:

  • 8 oz (225 g) linguine or spaghetti
  • Salt (for pasta water)
  • 2 tablespoons (30 ml) olive oil
  • 1 pound (450 g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (adjust for spice preference)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 cup (120 ml) chicken or vegetable broth
  • 1/4 cup (60 ml) dry white wine (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil salted water in a large pot.
  2. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
  3. In a large skillet, heat olive oil over medium-high heat.
  4. Add shrimp and cook for 2-3 minutes until they turn pink and opaque. Season with salt and black pepper. Remove shrimp and set aside.
  5. In the same skillet, lower heat to medium and add garlic and red pepper flakes. Sauté for 30 seconds until fragrant (do not burn).
  6. Add lemon zest, lemon juice, broth, and white wine (if using). Stir well.
  7. Return shrimp to the skillet, followed by the drained pasta. Toss to coat and reheat for 1-2 minutes, adding reserved pasta water as needed for a silky sauce.
  8. Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.