Quick & Irresistible Garlic Lemon Shrimp Pasta

Instructions:

1. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Season the shrimp evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium heat. Add shrimp in a single layer and cook 2 to 3 minutes per side, until pink and lightly golden. Remove and set aside.
4. In the same skillet, add minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
5. Pour in the chicken broth or white wine and simmer for 2 to 3 minutes, allowing it to reduce slightly.
6. Stir in lemon juice and lemon zest.
7. Return the shrimp to the skillet and toss gently to coat.
8. Add the cooked pasta along with a splash of reserved pasta water. Toss until everything is well combined and lightly coated in sauce.
9. Sprinkle with Parmesan and chopped parsley. Toss gently to combine.
10. Serve immediately with lemon wedges on the side.

Variations :

• Add baby spinach or cherry tomatoes for color and freshness.
• Substitute fettuccine for a slightly richer presentation.
• Use butter instead of part of the olive oil for a deeper flavor.

Tips :

• Do not overcook the shrimp; they should be just opaque and tender.
• Always reserve pasta water—it helps create a silky sauce.
• For extra richness, swirl in a tablespoon of butter at the end for a glossy, restaurant-quality finish.