Ingredients
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1/2 lb angel hair pasta
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2 tablespoons extra virgin olive oil
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1 lb medium shrimp, peeled and deveined (can be cooked or uncooked, see steps for instructions for each)
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2 teaspoons garlic, chopped
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1 teaspoon salt
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1 teaspoon pepper
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1 cup chicken broth (can substitute half with white wine to increase flavor)
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1/8 teaspoon crushed red pepper flakes
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1 tablespoon lemon peel, grated fresh
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1/4 cup lemon juice, squeezed fresh
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1/2 cup Italian parsley, chopped
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1/3 cup parmesan cheese, grated
Instructions
- Cook pasta according to package instructions and drain.
- While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft.
- Add broth and crushed red pepper. Increase heat to high.
- Add cooked shrimp (if not using uncooked shrimp in step 2).
- Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through.
- Stir in lemon peel and juice.
- Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat.
- Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.