Ingredients
Scale
- 8 oz (227 g) spaghetti
- 1 lb (450 g) shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1/4 cup (60 ml) olive oil
- 1 lemon, juiced and zested
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1/4 cup (15 g) fresh parsley, chopped
- Parmesan cheese, for serving
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 3-4 minutes until pink and cooked through.
- Stir in the lemon juice and zest, then add the cooked spaghetti. Toss to combine and heat through.
- Remove from heat, stir in the fresh parsley, and serve with grated Parmesan cheese on top.
Notes
- Feel free to add vegetables like spinach or cherry tomatoes for extra nutrition.
- To make it gluten-free, use gluten-free pasta alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 165 mg
Keywords: lemon garlic pasta, shrimp pasta, quick dinner