"This light and fresh shrimp pasta dish with a great garlicky flavor can be easily tweaked to fit a picky audience, with herbs and scallions optional...."
INGREDIENTS
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1 pound fettucine, linguine, or other long thin pasta
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Kosher or coarse salt to taste
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3 tablespoons olive oil
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3 teaspoons finely minced garlic
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1 1/2 pounds extra large (21/25 count) shrimp, peeled and deveined
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4 scallions, white and halfway up the green part, sliced (optional)
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Big pinch red pepper flakes (optional)
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1 cup chicken broth, preferably low sodium
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2 tablespoons fresh lemon juice (about 2 lemons)
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Freshly ground black pepper, to taste