Lemon linguine with shrimp, garlic and parsley

Ingredients for 4 servings:

• 400 g pasta (linguine)
• 2 small lemons (untreated)
• 4 cloves garlic
• 1 bunch of parsley
• e.g. salt and pepper
• 4 tbsp olive oil
• 2 handfuls of raw shrimp in the shell (fresh or frozen)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

summery and fresh

Wash the lemons thoroughly and zest them. Then squeeze the juice and add the zest to the juice. Wash and chop the parsley and peel the garlic. Cook the linguine in salted water according to the package instructions, reserving a ladleful of the cooking water at the end. While the linguine is cooking, sauté the shrimp in a non-stick pan with 2 tablespoons of the olive oil for a few minutes, then add the lemon juice and zest. Immediately reduce the heat to low and continue to simmer gently. Meanwhile, press the garlic cloves into the pan and add the parsley. Season with salt and pepper. At the end, add the ladleful of cooking water. Remove the pan from the heat and toss the linguine in it, tossing it with 2 tablespoons of olive oil. Serve hot immediately!