I feel that the combination of the shrimp with the lemon is perfect, although I also like pasta without shrimp and only with lemon.
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Ingredients8 portions
Preparation
Boil 2 liters of water with salt and a drizzle of oil to cook the pasta.
Fry the garlic and onion in 1/2 cup of olive oil.
Add the chili flakes to the garlic and onion to taste.
Add 2 or 3 tablespoons Tabasco sauce to taste.
Add the shrimp and the juice of the lemons to the sauce along with the lemon zest.
Cook the pasta, until it is al dente or that the center of the pasta is white (without cooking completely).
Drain the pasta, add the sauce, stir perfectly.
Garnish with slices or wedges of lemon.
Serve with grated Parmesan cheese, to taste.
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