This pasta dish is quick & easy to make, and is light yet full of flavor. If you're not into shrimp, you can use chicken tenders in place of the shrimp. And if you're non-carb, feel free to use gluten-free pasta, or even spaghetti squash.
RECIPE FOR LEMON GARLIC SHRIMP OVER PASTA
If you don't like seafood, you can make this recipe with chicken tenders, and it is delicious! Just add the tenders when it calls for adding the shrimp, and cook until cooked through (about 4 minutes per side). For really moist chicken, cover and cook the 4 minutes, then flip the tenders and cover again for 4 more minutes.
You can also make this with spaghetti squash instead of the pasta. Cut a spaghetti squash in half and scrape the seeds out. Drizzle with olive oil, and season with salt & pepper, and place the squash halves face down. Cook in the oven at 375 degrees for 35 to 45 minutes (up to an hour if it's a very large squash) until soft when poked with a fork. Remove from oven and let sit until cool enough to handle. Take a fork and scrape into long strands. Use in place of pasta in the recipe.