Ingredients
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- 1 16–ounce package gluten-free spaghetti
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pound large shrimp, peeled and deveined (tails on or tails off)
- 1 lemon, juiced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped flat-leaf parsley, for topping
Instructions
- Cook the spaghetti according to the directions on the package.
- While the spaghetti is cooking, pour the oil into a large skillet over medium heat. Let the oil heat up for a few minutes.
- Add the garlic and let it sauté for about a minute, stirring occasionally.
- Add the shrimp and let it cook for 2 minutes. Use tongs to flip the shrimp pieces over to cook for another 2 minutes.
- Turn off the heat and transfer the cooked shrimp and garlic to a serving plate.
- Drain the pasta and pour it into the skillet that you just used to cook the shrimp. Add back the cooked shrimp and garlic, plus the lemon juice, salt, and pepper to the pasta. Toss to combine.
- Serve hot, with the chopped parsley on top.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
- You can use shrimp with the tails on or the tails off. It is easier to eat cooked shrimp with the tails off.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 279
- Sugar: 0.3 g
- Sodium: 345.2 mg
- Fat: 10.4 g
- Saturated Fat: 1.5 g
- Carbohydrates: 30.4 g
- Fiber: 1.7 g
- Protein: 21.5 g
- Cholesterol: 146 mg