This is one of my favorite pasta dishes! I love making it in spring time because my glorious lemon tree is absolutely covered in huge lemons!
It’s flavorful, zesty, spicy, light and so fresh! I like this dish a lot more than the heavy, oily, creamy version that you’d find in restaurants. The flavorful sauce just soaks into the pasta and the leftovers taste even better the next day!
Here’s the recipe, definitely give it a try if you’re a lover of lemon and garlic!
8 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 pound medium shrimp, peeled, deveined and butterflied (reserve shells)
1 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped
In a bowl, combine the garlic, zest and juice of 1 lemon, olive…
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