Garlicky Shrimp and Asparagus Linguine

Ingredients

• 100 g gluten-free linguine
• 200 g raw shrimp, peeled and deveined
• 150 g asparagus, trimmed and cut into 3 cm pieces
• 60 g frozen green peas
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped
• ¼ tsp chili flakes
• ½ tsp salt

Method

1. Boil the linguine in salted water until tender with a slight bite.9 min timer
2. Warm the olive oil with the garlic and chili flakes until fragrant.1 min timer
3. Add the shrimp and asparagus and cook until the shrimp curl and turn pink.4 min timer
4. Stir in the peas, lemon zest, lemon juice and parsley.1 min timer
5. Toss the drained pasta into the pan with a splash of the pasta water.1 min timer