GARLIC LEMON PASTA AND SHRIMP!

ingredients

12 ounces thin spaghetti or linguine

3 tablespoons olive oil

1 1/2 pounds large shrimp, peeled and deveined

Salt and freshly ground black pepper

2 cloves garlic, minced

1/4 teaspoon crushed hot red pepper flakes, or more to taste

1 1/2 tablespoons fresh grated lemon zest

1/4 cup white wine

1/4 cup fresh lemon juice (or the juice of one lemon)

1/2 cup fresh grated Parmesan cheese

3 tablespoons toasted pine nuts (optional)

instructions

1. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions, or until al dente.

2. While the pasta is cooking, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over, add the remaining tablespoon of oil, the garlic, and red pepper flakes. Stir constantly for 1 to 2 minutes. Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Stir in the lemon juice.

3. Ladle 1/3 cup of the cooking water into a large serving bowl. Drain the pasta and add to the bowl. Pour the shrimp with the sauce over the pasta. Add the pine nuts and Parmesan and toss to mix and coat. Serve with a drizzle of olive oil and extra red pepper flakes on each serving, if desired.

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