A Shrimp Pasta You’ll Never Get Tired Of by Michael Ligier
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Ingredients
Uncooked linguini
4 oz
Uncooked shrimp
14 large, peeled and deveined
Garlic clove
3 clove(s), minced
Crushed red pepper flakes
1 tsp, or more or less to taste
Olive oil
1 Tbsp, divided
Fresh parsley
2 Tbsp, finely chopped, divided
Lemon wedge
1 wedge(s)
Table salt
2 pinch(es), or to taste
Black pepper
2 pinch(es), or to taste
Instructions
1
Bring a pot of salted water to boil and add linguini, then cook for 10 minutes.
2
Pat shrimp dry and lightly salt and pepper on both sides.
3
While the pasta is cooking, heat a pan on medium high heat with 1 1/2 tsp olive oil.
4
Add shrimp to pan and cook for about 1 minute on each side until fully cooked.
5
Remove shrimp from the pan, then add garlic and red pepper flakes and cook for 1 minute until the garlic slightly browns.
6
Add the cooked linguini to the pan with the garlic and red pepper flakes, saving ¼ cup of pasta water.
7
Add in the remaining 1 1/2 tsp olive oil and reserved pasta water and mix until fully combined.
8
Add half of the parsley along with a squeeze of lemon and fresh ground pepper and mix again until fully combined.
9
Plate up the dish, top with more parsley, and enjoy!
10
Serving size: 1 1/2 cups
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