Pasta with Shrimp, Tomato and Lemon
1 bag Al Dente Pasta
1/4 cup olive oil
3 cloves minced garlic
1/4 tsp. dried red pepper flakes
1 lb. peeled and deveined shrimp
1-2 cups chopped tomato or red bell pepper
3/4 tsp. salt
Zest and juice of 1 lemon
1/2 cup chopped parsley
toasted pine nuts or almonds
Bring a pot of water to a boil. In a large skillet heat garlic and pepper flakes in oil. Add shrimp and sauté till pink. Add tomato and salt. Cook pasta for 3 minutes. Before draining, ladle 1/2 cup cooking water into skillet. Drain pasta. Then add to skillet with lemon juice, zest and parsley. Salt and pepper to taste.
Peace, Love and Pasta!
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Photography by Jessica Gray
Art Direction by Sarah Renken