Instructions

Prepare pasta in boiling water and cook until al dente, around 1 minute less than package instructions indicate.

Drain and toss with 1 tablespoon of olive oil, sprinkle with garlic salt and ¼ cup of fresh parsley and set aside.

In a large skillet, over medium-low heat, melt the butter and remaining olive oil. Add the garlic, salt and pepper and sauté for 1 minute.

Add shrimp and cook for approximately 5 minutes, stirring occasionally until shrimp are cooked throughout and pink in color.

Remove from heat and add lemon zest, lemon juice, parsley and crushed red pepper flakes. Stir to combine.

Add pasta to skillet and toss together to coat pasta.

Serve immediately with freshly grated parmesan cheese and salt and pepper to taste.

Garnish dish with thinly sliced lemon and chopped parsley.

Recipe and photo courtesy of Iowa Food and Family Project.