Ingredients:

  • 12 oz (340 g) linguine
  • 2 tablespoons (30 ml) olive oil
  • 4 cloves garlic, minced
  • 1 pound (450 g) large shrimp, peeled and deveined
  • 1 teaspoon red pepper flakes
  • Salt and black pepper, to taste
  • 1 cup (240 ml) chicken or vegetable broth
  • Juice of 1 lemon
  • ½ cup (25 g) fresh parsley, chopped
  • Freshly grated Parmesan cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente (about 8-10 minutes). Reserve ½ cup pasta water, then drain.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté until fragrant (about 1 minute).
  3. Add the shrimp to the skillet and season with salt and pepper. Sauté until shrimp are pink and opaque (about 3-4 minutes).
  4. Pour in the chicken or vegetable broth and lemon juice; stir to combine. Simmer for 2-3 minutes to reduce slightly.
  5. Add drained linguine to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water to loosen the sauce.
  6. Stir in fresh parsley; taste and adjust seasoning if necessary. Serve hot, topped with Parmesan if desired.