Linguine with Shrimp and Lemon Oil [0001060]

Ingredients:

8 ounces gluten-free linguine pasta
1 pound large shrimp, peeled and deveined
1/4 cup olive oil
3 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
1/4 cup fresh parsley, chopped
Salt and black pepper to taste
Grated Parmesan cheese for garnish (optional)

Instructions:

Cook the gluten-free linguine pasta according to the package instructions until al dente. Drain and set aside.

Season the peeled and deveined shrimp with salt and black pepper.

In a large skillet, heat the olive oil over medium-high heat.

Add the minced garlic to the hot oil and sauté for about 30 seconds, or until fragrant.

Add the seasoned shrimp to the skillet and cook for about 2-3 minutes per side, or until they are pink and cooked through. Remove the shrimp from the skillet and set them aside.

In the same skillet, add the lemon zest and lemon juice. Stir to combine.

Return the cooked gluten-free linguine pasta to the skillet, tossing to coat it with the lemon oil.

Return the cooked shrimp to the skillet and gently toss with the pasta to combine.

Stir in the fresh chopped parsley.

Season with additional salt and black pepper if needed.

Serve your Linguine with Shrimp and Lemon Oil hot, garnished with grated Parmesan cheese if desired.

Enjoy this gluten-free pasta dish with its bright and zesty flavors!