Ingredients:

  • 12 oz (340 g) penne pasta
  • 1 tablespoon (15 mL) salt (for boiling water)
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tablespoons (30 mL) olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon (2 g) red pepper flakes
  • ½ cup (120 mL) dry white wine (such as Sauvignon Blanc)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • ¼ cup (15 g) fresh parsley, chopped
  • Salt and black pepper to taste
  • Grated Parmesan cheese for serving (optional)

Instructions:

  1. Fill a large pot with water, add salt, and bring to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a skillet over medium heat, add olive oil. Once hot, add minced garlic and red pepper flakes; sauté until fragrant (about 30 seconds). Add shrimp; cook until pink and cooked through (about 3-4 minutes). Season with salt and pepper.
  3. Pour in white wine; bring to a simmer, scraping the bottom of the pan for flavor. Add lemon juice and zest; mix well.
  4. Add the cooked penne to the skillet; toss to coat pasta with the sauce. Stir in chopped parsley, adjusting seasoning as necessary.
  5. Divide pasta among plates and top with grated Parmesan if desired. Garnish with additional parsley for color.