A delightful pasta dish featuring succulent shrimp flavored with zesty lemon and fragrant garlic, tossed with perfectly cooked pasta and fresh parsley.

Ingredients: 8 oz pasta. 1 lb shrimp, peeled and deveined. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 lemon, zest and juice. 1/4 cup fresh parsley, chopped. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. Stir in lemon zest and juice, chopped parsley, salt, and pepper. Add the cooked pasta to the skillet and toss until well combined and heated through. Serve hot, garnished with grated Parmesan cheese. Enjoy your delicious Lemon Garlic Shrimp Pasta!

Prep Time: 10 minutes

Cook Time: 15 minutes

This garlicky vegan pasta dish is easy to make and full of flavor. It's great for a quick and filling meal.

Ingredients: 200g spaghetti. 4 cloves garlic, minced. 2 tbsp olive oil. 1/4 cup nutritional yeast. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Cook spaghetti according to package instructions until al dente. In a skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant, about 1-2 minutes. Add cooked spaghetti to the skillet and toss to coat with garlic-infused oil. Stir in nutritional yeast, chopped parsley, salt, and pepper. Cook for an additional 1-2 minutes, allowing flavors to meld. Remove from heat and serve hot, garnished with extra parsley if desired.

Prep Time: 10 minutes

Cook Time: 10 minutes

Indulge in the creamy goodness of lemon garlic cream sauce perfectly coating tender fettuccini pasta, topped with a sprinkle of Parmesan and fresh parsley.

Ingredients: 8 oz fettuccini pasta. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 cup heavy cream. 1 lemon, zest and juice. 1/2 cup grated Parmesan cheese. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Follow the directions on the package to cook the fettuccini until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Add the heavy cream and the lemon juice and zest. Use a stir to mix. The cream mixture should be brought to a simmer and left to cook for two to three minutes, until it gets a little thicker. Toss the cooked fettuccine with the cream sauce after adding it to the pan. Add grated Parmesan cheese and mix it in until it melts and the sauce becomes creamy. Add pepper and salt to taste. Before serving, sprinkle with chopped fresh parsley. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes