Lemon, white wine and chilies are a perfect complement to succulent shrimp served over perfect fresh pasta
|1||(350 g) Package Olivieri® Linguini|
|.25 cup||(125 mL) Olive oil, divided|
|2 tsp||(10 mL) Chili Flakes|
|1||Red pepper, sliced|
|3||Cloves garlic, minced|
|2 tsp||(10 mL) Lemon zest|
|1 lb||(450 g) Raw shrimp, peeled and deveined|
|.33 cup||(80 mL) white wine|
|1 cup||(250 mL) Chicken broth|
|.25 cup||(60 mL) Fresh chopped parsley|
|1||Lemon, cut into wedges, for garnish|
PREPARE pasta according to package instructions. Drain, toss with 2 tbsp (30 mL) olive oil and set aside.
HEAT remaining olive oil in a large skillet over medium-high. Add chili flakes, red pepper, garlic and lemon zest. Sauté 1-2 minutes. Add shrimp and cook for 5-6 minutes or until shrimp turn pink and firm. Increase heat to high and add white wine and chicken broth. Cook an additional 2-3 minutes.
ADD pasta and parsley to the pan and toss to coat.
SERVE garnished with lemon wedges.
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