GARLIC LEMON SHRIMP PASTA

Ingredients:

100g Slendier Pasta
150g Shrimps (frozen or fresh)
1 teaspoon extra-virgin olive oil (7g)
30g shallot peeled and diced
5 cloves garlic minced
1/2 teaspoon crushed red pepper flakes.
100g mixed vegetables of your choice, fresh or frozen. If frozen, thaw and drain
50ml chicken stock
Zest of 1 medium lemon
½ teaspoon lemon juice
30g low-fat Parmesan cheese
5g chopped fresh parsley
Salt and pepper to taste

Instructions:

Cook pasta according to package directions.
Meanwhile, rinse the shrimp and pat dry. Heat olive oil in a large skillet over medium-high heat. Add the shallot and cook until fragrant, about 2 minutes. Add the garlic and cook for 1 additional minute. Add the shrimp, and then sprinkle with half the amount of red pepper (depending upon your desired spice level), salt, and black pepper. Sauté, stirring to coat with garlic, until cooked through (both sides will be pink and opaque), for about 3 to 4 minutes. Remove to a plate and set aside.
Add the vegetables to the same pan over medium-high heat and season with salt and pepper. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes. Add the stock and return the shrimp to the skillet. Cook for 2 minutes, allowing the stock to reduce. Stir in the lemon zest and juice and remove from heat.
Add the pasta to the skillet and toss. If the pasta is too dry, add a bit ofstock. Serve warm, topped with Parmesan and parsley.