Quick Lemon Shrimp and Pasta

This is a quick shrimp and pasta recipe. You can leave out the red pepper flakes if you wish. You can also add a small jar of roasted red peppers or a can of diced roasted tomatoes when you add the broccoli.

Ingredients

• 3 tsp. extra virgin olive oil

• 1 lb. shrimp, peeled and deveined

• 8 oz. Angel Hair Pasta

• 1.5 cups chicken broth

• 1 lemon (juice)

• 4 garlic cloves, minced

• 3 cups broccoli florets

• Small red onion, halved and thinly sliced

• 1/4 to 1/2 cup freshly grated parmesan cheese

• Red pepper flakes

• Salt and pepper

Preparation

1. Bring a large pot of salted water to a boil. Cook pasta according to directions. Drain, toss in 1 tablespoon olive oil and set aside.

2. In a non-stick skillet, heat 2 tablespoons olive oil over medium-high heat. Season shrimp with salt and pepper, then cook the shrimp in batches, about 2 minutes on each side until you have cooked them all. Set aside.

3. Reduce heat to medium. Add red onion and cook until softened (3-5 minutes).

4. Add garlic and cook for 1 minute.

5. Add the red pepper flaks, broccoli, chicken broth, and lemon juice, to the pan. Cook for about 7 to 10 minutes until it reduces by half and broccoli is tender.

6. Lower the heat to medium and add the shrimp, and drained pasta. Cook for 2 to 3 minutes until warmed. Top with Parmesan.

Keywords: Main Pasta Seafood