Ingredients:
- 12 oz linguine pasta
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 2 lemons
- 1/2 cup fresh parsley, chopped
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions:
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Cook the Pasta: Boil a large pot of salted water and cook the linguine according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
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Prepare the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
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Make the Sauce: In the same skillet, add the remaining olive oil. Sauté the minced garlic and red pepper flakes for about 1 minute until fragrant. Be careful not to burn the garlic.
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Combine Ingredients: Add the cooked linguine to the skillet with the garlic. Toss to coat the pasta with the garlic-infused oil.
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Add Flavor: Stir in the lemon zest, lemon juice, and chopped parsley. Adjust the seasoning with salt and black pepper according to your taste.
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Bring it Together: If the pasta seems dry, add a splash of the reserved pasta water to loosen it up.
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Final Touch: Return the cooked shrimp to the skillet and gently toss everything together until well combined.
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Serve: Garnish with extra chopped parsley and grated Parmesan cheese if desired. Serve hot and enjoy this zesty, flavorful dish!
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