Linguine: 70g (dry), Shrimp (peeled and deveined): 100g (3.5 oz), Garlic: 9g (3 cloves, minced), Lemon juice: 15ml (1 tbsp), Lemon zest: 4g (1 tsp), Olive oil: 15ml (1 tbsp), Red pepper flakes: 1g (1/4 tsp), White wine (optional): 30ml (2 tbsp), Parsley: 5g (1 tbsp, chopped), Parmesan cheese: 10g (2 tsp, grated), Salt: to taste, Black pepper: to taste
1. Cook 70g linguine according to package instructions. Drain, reserving 60ml (1/4 cup) of pasta water. 2. Pat 100g shrimp dry and season with salt and pepper. 3. Heat 10ml olive oil in a large skillet over medium-high heat. 4. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove from skillet and set aside. 5. In the same skillet, add remaining 5ml olive oil and 9g minced garlic. Cook for 30 seconds until fragrant. 6. Add 1g red pepper flakes and 30ml white wine (if using). Simmer for 1 minute. 7. Add 15ml lemon juice and 4g lemon zest. 8. Return shrimp to the skillet and add cooked pasta and enough reserved pasta water to create a light sauce. 9. Toss to combine and heat through. 10. Serve garnished with 5g chopped parsley and 10g grated Parmesan.
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