Lemon Noodle Pasta with Shrimp

Directions

1. Heat the 3 tablespoons of Olive oil and 1 tablespoon of butter in a large skillet over medium-low heat.
2. Add the crushed garlic cloves, hot pepper flakes and the zest from 1 lemon.
3. Allow to simmer slowly, stirring occasionally for about 4 minutes.
4. Add the shrimp and cook until they are just pink – about 2 minutes per side.
5. Sprinkle in the fresh parsley and mint and season with salt and freshly ground black pepper.
6. Add the pasta/spaghetti to the bowl of cheese and lemon zest, along with ¼ of the reserved pasta/spaghetti water. Mix well.
7. Heat 2 tablespoons of Olive Oil over medium heat.
8. Add ¼ cup of the reserved pasta/spaghetti water, ¼ cup of lemon juice. Add the shrimp and season with salt and pepper.
9. At this point, you can turn off the heat on the shrimp while the pasta/spaghetti cooks.
10. Cook the pasta/spaghetti in a large pot of boiling, salted water until almost done. For spaghetti, about 4 minutes. The pasta/spaghetti will finish cooking in the pan with the shrimp, so you want it to be underdone.
11. Drain the pasta/spaghetti, reserving 1 cup of the cooking liquid. Add the drained pasta/spaghetti to the shrimp skillet, and turn the heat back on to medium.
12. Pour in the ⅓ cup lemon juice and stir to combine. Cook for about 1-2 minutes. If the mixture seems dry, you can add some of the reserved pasta/spaghetti water, ¼ cup at a time.
13. Remove from the heat, garnish with lemon zest, and more parsley and mint, if desired.
14. Serve!