Cooked shrimp only needs a quick warm through in good olive oil with garlic and red pepper, then tossed with pasta. This shelf demands a light hand and speed, so the shrimp stays tender and the dinner comes together in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 510 calories a serving, 46 g protein, 71 g carbohydrate, 5 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and add 6 ounces of pasta, stirring once. Cook until just tender, about 10 minutes, then drain and set aside.10 min
2. While the pasta cooks, mince 3 cloves of garlic. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the garlic with 1/4 teaspoon red pepper flakes, stirring until fragrant, about 30 seconds.
3. Add 12 ounces of cooked shrimp to the skillet and stir constantly for 2 minutes to warm through, then add 1 teaspoon salt and the hot pasta, tossing gently to coat.2 min
4. Halve the lemon and squeeze the juice over the shrimp and pasta, tossing once more. Divide between two plates and serve at once.

Note Swap the pasta for rice if you prefer. Leftovers keep in the fridge for one day; reheat gently in a skillet with a splash of water. Serve with a green salad or roasted broccoli on the side.