1 ½ lb large shrimp, peeled and deveined
8 oz whole wheat pasta of your choice, I prefer linguine
2 tbsp butter
2 tbsp extra virgin olive oil
3 green onions, thinly sliced, green part only
½ cup julienne cut sundried tomatoes, dry
2 tbsp minced fresh garlic
1 cup chicken broth
1 tbsp + 1 tsp lemon zest
6 tbsp lemon juice
¼ tsp salt
½ tsp fresh ground pepper
crushed red pepper to taste
¼ cup fresh chopped parsley
Grated parmesan cheese
Remove the tails from the shrimp and cut in half lengthwise. Set aside.
Cook the pasta according to the package directions for al dente.
In a large skillet, heat the butter and olive oil over medium high heat. Add the sundried tomatoes and sauté until they begin to soften. Add the shrimp, onions and garlic.
Cook until the shrimp turns pink, 2-3 minutes. Remove the shrimp from the pan to a dish.
Add the broth, lemon zest, lemon juice, salt, pepper and red pepper flakes to the same skillet and bring to a boil.
Cook until the liquid has slightly reduced and add the shrimp back to the pan.
Divide the pasta among 4 bowls and top with the shrimp mixture. Sprinkle with some chopped parsley and parmesan cheese.