|Nutritional Guidelines (per serving)|
You should definitely serve this with a hunk of crusty bread to soak up all the delicious sauce. It may look like a lot of garlic for little palates, but when it is gently cooked it loses its bite and becomes mellower and sweeter. A pinch of hot pepper flakes boosts the flavor, but of course, if you have heat-sensitive offspring, skip it. The scallions add nice color and a bit of freshness, but there’s no point in adding them if it means you’ll be fighting with your kids about the green flecks in their food. If that’s not a problem be sure to sprinkle over some minced parsley or maybe basil or dill at the end for even more bright, fresh flavor.
Shrimp Lovers, Don't Miss: Three Simple Shrimp Recipes.
- 1 pound fettuccine, or other long thin pasta
- Kosher or coarse salt to taste
- 3 tablespoons olive oil
- 3 teaspoons finely minced garlic
- 1 ½ pounds extra large (21/25 count) shrimp, peeled and deveined
- 4 scallions, white and halfway up the green part, sliced (optional)
- Big pinch red pepper flakes (optional)
- 1 cup chicken broth, preferably low sodium
- 2 tablespoons fresh lemon juice (about 2 lemons)
- Freshly ground black pepper, to taste
Cook the pasta according to package directions, making sure to salt the cooking water generously. Drain and place in a shallow serving bowl.
Meanwhile, heat the olive oil in large skillet over medium-low heat. Sauté the garlic for 2 minutes, until softened (do not allow it to brown). Turn the heat to medium-high, add the shrimp, and scallions and pepper flakes, if using, and cook, stirring frequently, until the shrimp just turn pink and cook through, about 4 minutes. Remove to a bowl.
Don’t wipe out the pan! Return it to medium high heat, add the broth, bring to a simmer then add the lemon juice, and season with salt and pepper. Return the shrimp mixture to the pan, then pour the whole thing over the cooked pasta, toss well, and serve it up (adding in any fresh minced herbs you like).
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