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Shrimp, Lemon, and Parsley Pasta





Yields
Serves 4



Prep Time
25 mins

Try this with quinoa-corn linguine or brown rice linguine for a gluten-free recipe, or cook regular wheat pasta if you prefer.

Shrimp, Lemon, and Parsley Pasta




Photo: Leo Gong; Styling: Randy Mon
 1/4 cup olive oil
 4 garlic cloves, chopped
 1 pound peeled, deveined medium shrimp (30 to 35 per lb.), coarsely chopped
  Juice and finely shredded zest of 1 large lemon
 1/4 cup chopped flat-leaf parsley
 1/2 teaspoon kosher salt
 1/2 teaspoon red chile flakes
 1/4 teaspoon freshly ground black pepper
 8 ounces quinoa-corn linguine or other linguine, cooked according to package directions
Step 1
1

Heat oil in a large frying pan over medium-high heat. Add garlic and sauté until softened, about 1 minute. Add shrimp and cook, stirring, until pink and just cooked through, 2 to 3 minutes. Stir in lemon zest and juice, parsley, salt, chile flakes, and pepper, then mix in pasta to coat.

Step 2
2

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories430
% Daily Value *
Total Fat 18g24%

Saturated Fat 2.3g12%
Cholesterol 172mg58%
Sodium 462mg21%
Total Carbohydrate 39g15%

Dietary Fiber 3g11%
Protein 27g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.