Gluten-free Lemon Garlic Shrimp Pasta

Bring a large pot of salted water to a boil. Add 12 oz gluten-free pasta and cook according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta.

Pat 1 lb of large shrimp dry with paper towels. Season evenly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside on a plate.

In the same skillet, reduce the heat to medium and melt 3 tbsp unsalted butter. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes, sautéing for about 1 minute until fragrant.

Stir in 1/4 cup chicken broth, 3 tbsp fresh lemon juice, and 1 tsp lemon zest. Let the sauce simmer and reduce slightly for 2 minutes.

Add the drained gluten-free pasta and the cooked shrimp back into the skillet. Toss well to coat everything in the sauce. If the sauce is too thick, splash in the reserved pasta water 1 tbsp at a time until it reaches the desired consistency.

Remove from heat, toss with 1/4 cup chopped fresh parsley, and season with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Serve immediately.