This is basically a lighter version of shrimp scampi. The lemon zest adds a fresh twist without becoming too overbearing. I like to use cooked shrimp tossing it in with the pasta and parsley. I do not have to worry about over cooked rubbery shrimp. As for the pasta use what ever pasta you have on hand.
Source: Adapted from Health.com
1 tbsp olive oil
3 cloves garlic, minced
1 small onion, chopped
1/2 tsp crushed red pepper
1 cup chicken broth
1/2 tsp salt
1 (10 oz) package frozen peas
1 tsp grated lemon zest
3 tbsp lemon juice
1/2 cup chopped fresh parsley
Heat oil in a skillet over medium heat. Add garlic, cook for 1 minute. Add red pepper, onion and salt; cook until onion is soft and translucent, about 7 minutes. Add broth; bring to boil. Reduce to simmer; cover and cook 5 minutes.
Bring a pot of water to a boil. Add pasta and cook until tender according to package directions; drain.
Add the shrimp, peas and zest to the skillet. Cover and cook 6 minutes or until shrimp are just cooked through. Toss with pasta, lemon juice and parsley.