Makes: 4 servings

Total Time: 30 minutes

Ingredients:

• 1 lb of shrimp peeled and de-veined
• 2 TBS olive oil
• zest and juice of 1 lemon
• sea salt and pepper
• 1/2 onion, diced
• 3 cloves of garlic, sliced
• 3-4 green onions, chopped
• 1-2 tsp crushed red pepper flakes
• 4 plum or roma tomatoes, seeded and chopped
• 1/4 cup chicken broth
• 1 box of whole wheat angel hair pasta

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What to do:

• Pat your shrimp dry and season with some sea salt
• Dice your onion, slice your garlic cloves and chop up your tomatoes and green onions; set aside
• Cook your pasta based on the directions on the box, drain, mix in some olive oil and set aside
• Add olive oil, lemon zest and a few grinds of fresh black pepper to a large skillet over medium-low heat; heat up for about 2 minutes
• Add the onions, garlic, green onions, red pepper flakes and a pinch of sea salt and saute until tender; about 4 minutes
• Stir in your tomatoes and saute until softened; about 2 minutes
• Add chicken broth and lemon juice and bring to a light simmer
• Raise the heat to medium and nestle in about half of your shrimp
• Cover with a lid and cook for about 2-3 minutes; flip your shrimp and re-cover and cook for another 2-3 minutes
• Use some tongs to remove the first batch of shrimp and set aside
• Cook the second batch of shrimp the same way you cooked the first
• Mix together all of the shrimp with the sauce and serve it over the pasta with some extra red pepper flakes and black pepper sprinkled on top and enjoy!

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