Made with our Calivirgin Lusty Lemon Olive Oil
Servings: 2-4 | Prep Time: 15 min | Total Time: 30 min
- INGREDIENTS
- INSTRUCTIONS
- 1 pound uncooked shrimp
- 8 ounces multigrain angel hair pasta
- 1 ½ tablespoons Calivirgin Lusty Lemon Olive Oil
- 2 green onions, thinly sliced
- 4 garlic cloves, minced
- ½ cup low-sodium chicken broth
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper flakes
- ¼ cup fresh parsley, minced
- Put a large pot of water on the stove to boil. When it has come to the boil, add salt and the angel hair pasta. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 8 to 10 minutes. Drain pasta.
- Peel and devein shrimp.
- In a large nonstick skillet, Calivirgin Lusty Lemon Olive Oil over medium-high heat. Add shrimp, green onions and garlic; cook and stir until shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon.
- Add broth, lemon zest, lemon juice, pepper, salt and red pepper flakes to same pan. Bring to a boil; cook until liquid is slightly reduced, about 1 minute. Return shrimp to pan; heat through. Remove from heat.
- Top pasta with shrimp mixture; sprinkle with parsley. Enjoy!
Lusty Lemon Olive Oil
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