Shrimp, Lemon, And Parsley Pasta

By Sunset
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1/4 cup olive oil

4 garlic cloves, chopped

1 pound peeled, deveined medium shrimp (30 to 35 per lb.), coarsely chopped

Juice and finely shredded zest of 1 large lemon

1/4 cup chopped flat-leaf parsley

1/2 teaspoon kosher salt

1/2 teaspoon red chile flakes

1/4 teaspoon freshly ground black pepper

8 ounces quinoa-corn linguine or other linguine, cooked according to package directions

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