Directions:

• Thaw and peal shrimp 15-20 shrimp, slice 2 cloves garlic, and zest 2 lemons.

• Bring a large pot of water to boil and sprinkle in 1 tbsp salt. Boil pasta according to package instructions, but make sure to not overcook and leave al dente.

• Drain the pasta making sure to reserve 1 cup of pasta water

• Place a large pan over medium heat and drizzle 1 tbsp olive oil into pan. Once the oil is hot, place the shrimp in the pan and saute for 2-3 minutes. Then toss in 2 cloves of sliced garlic and the zest of the 2 lemons. Toss well to combine.

  

• Juice 1 lemon and toss in cooked pasta. Pour in pasta water and toss heavily for a few minutes. Make sure you are tossing/stirring the pasta heavily to create the proper sauce consistency.

  

• Sprinkle in 1 tsp salt and ½ tsp black pepper.

• Toss in 1 cup Parmigiano cheese and stir more. Once everything is emulsified and creamy serve with parsley and a drizzle of olive oil over the top.

Disclaimer: The content provided on Guiding Meals is for informational purposes only and should not be considered as dietary advice. While we strive to offer delicious recipes and culinary inspiration, it’s important to note that we are not licensed dietitians or nutritionists. Readers are encouraged to consult with qualified healthcare professionals for personalized dietary recommendations.

Additionally, when preparing recipes featured on Guiding Meals, please ensure that all food is cooked to the recommended temperatures as outlined by food safety guidelines. Food safety is paramount, and we encourage our readers to prioritize proper cooking techniques and hygiene to prevent any potential risks.

By using the recipes and information provided on Guiding Meals, you acknowledge and agree to the above terms. Your health and safety are important to us, and we encourage responsible cooking practices.