Succulent shrimp with zesty lemon and garlic over whole wheat pasta, ideal for bright, easy spring gatherings.
# What You'll Need:
→ Pasta
01 - 12 oz whole wheat spaghetti or linguine
02 - Salt for pasta water
→ Shrimp
03 - 1 lb large shrimp, peeled and deveined
04 - 1 tablespoon olive oil
05 - 1/4 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper
→ Sauce and Aromatics
07 - 3 tablespoons olive oil
08 - 4 cloves garlic, thinly sliced
09 - 1/2 teaspoon crushed red pepper flakes
10 - Zest of 1 lemon
11 - Juice of 2 lemons, approximately 1/4 cup
12 - 1/4 cup dry white wine
13 - 1/3 cup chopped fresh parsley
14 - 1/4 cup grated Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
02 - Pat shrimp dry and season evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
03 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until cooked through and pink. Transfer to a plate.
04 - Lower heat to medium in the same skillet. Add 3 tablespoons olive oil and sliced garlic. Sauté 1 to 2 minutes until fragrant without browning. Stir in red pepper flakes, lemon zest, and white wine. Simmer 1 to 2 minutes until slightly reduced.
05 - Add lemon juice and cooked pasta to the skillet, tossing to coat. Add reserved pasta water one tablespoon at a time as needed until sauce lightly coats noodles.
06 - Return shrimp to the skillet. Add chopped parsley and toss gently to combine. Serve immediately, topped with Parmesan cheese if desired.
