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Heat olive oil in a large, deep skillet or pot over medium heat. Add minced garlic and sauté about 30 seconds until fragrant.
Add shrimp and cook 2–3 minutes per side until pink and cooked through. Remove shrimp from pan and set aside.
To the same pan, add dry pasta, water or broth, lemon zest, and a pinch of salt. Bring to a boil.
Reduce heat and simmer, stirring occasionally, until pasta is al dente and most liquid is absorbed (about 10–12 minutes).
Return shrimp to the pan. Add lemon juice, red pepper flakes (if using), ghee or butter, and chopped parsley. Toss gently and heat through 1–2 minutes.
Taste and adjust salt and pepper. Serve immediately with extra parsley and lemon wedges.
Tips:
Use large or jumbo shrimp for better texture.
Add spinach or cherry tomatoes near the end for extra nutrition and color.
Regular pasta works if gluten-free is not needed.
Nutritional Information:
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: Approx. 370 kcal per serving
Servings: 4
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