Lemony Shrimp Pasta

As you may well know.. we have been eating a lot of shrimp lately.  It has sort of taken the place of tilapia for awhile in our house as Chris was sick of tilapia and well, shrimp has been on sale for well over a month now at our grocery store.  I love shrimp...it's so versatile!  And versatility is key in the kitchen.  This is a quick and simple way to showcase how lovely shrimp goes with pasta.  And of course, me being all about versatility... you can use chicken in place of the shrimp - because I know there are those of you that do not love shrimp like I do :)

Lemony Shrimp Pasta
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
3/4 pound angel hair pasta
3-4 Tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
1-2 garlic cloves, minced
1 cup cherry tomatoes, quartered
30 large (61/70) frozen shrimp, thawed and tails removed
1 teaspoon Italian herb mix (or 1/2 tsp oregano and 1/2 tsp basil)
juice of 1 lemon
1/4 teaspoon lemon zest
salt and pepper to taste
parmesan cheese (optional)

Directions:
Cook the pasta according to package directions; drain.

Meanwhile, in a medium-low to large saute pan, add 1 tablespoon of the oil and heat over medium heat.  Add the red pepper flakes and garlic and cook for 1 minute.  Add the tomatoes and cook for 3 minutes; stirring occasionally.  Add the shrimp and cook for another 3-5 minutes or until the shrimp is cooked through.  Remove from heat and toss in the cooked pasta.  Add the Italian herb mix, lemon juice and zest.  Tossing to combine.  Season with salt and pepper to taste and top with parmesan cheese if using.  Enjoy!

One Year Ago:  Sweet Balsamic Grilled Chicken

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