Lemon Shrimp Over Pasta

This is one of our favorite summer dishes. We've been doing this dish so long that I don't even remember where we learned it. It’s fast, healthy and is especially good on those hot summer nights when you just don’t feel like eating anything heavy or working too hard in the kitchen:

1 lb tiger shrimp, shelled and deveined

¾ pound thin or angel hair spaghetti, cooked

2 tbsp extra virgin olive oil

1 lg garlic clove

1 hot red pepper, chopped fine or tbsp red pepper flakes

1 tsp lemon zest

3 tsp fresh squeezed lemon juice

3 tsp cilantro, chopped fine

¼ cup grated parmesan cheese

Salt and pepper to taste

In a large pan flavor the oil over medium heat with the garlic cloves and red pepper, removing and disgarding them before they turn dark and burn. Add shrimp to the seasoned oil and sauté lightly. When pink add the cooked pasta, lemon zest, lemon juice and cilantro, tossing lightly to mix well. Adjust flavor with salt and pepper to taste and serve immediately. Sprinkle portions with the grated cheese and serve with a green salad and a white wine.