Lemon Garlic Shrimp


1 lb. palmini pasta
1 Tablespoons olive oil
6 Tablespoons butter
6 cloves garlic, minced
1/4 teaspoon red pepper flakes
2 pounds large shrimp
1 tsp salt
1/4 cup fresh parsley chopped
2 Tablespoons lemon zest
1 Tablespoon lemon juice

Open pasta, rinse and drain. Allow soaking in milk of choice for 45 mins if you desire. Rinse and drain once more. In a large pot cook the pasta in boiling water 5/10 mins. Drain and set aside.

Heat 1 tbsp olive oil and 2 Tablespoons of butter in large skillet. Add the garlic and red pepper flakes and cook until garlic is light brown. Add the shrimp and salt. Cook until the shrimp start to turn pink. Remove shrimp to plate and cover to keep warm.

Add remaining olive oil and butter to the same skillet. Add shrimp back to the skillet when butter is melted. Add lemon zest and juice, parsley, and salt mix. Lastly, stir with pasta. Serve hot!

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