The first time I made this lemon garlic butter sauce for guests, I had no idea it would become my secret weapon for ...

Lemon—whether juice or zest—adds bright, zippy flavor to mild and hearty pasta dishes. And in the summertime, it makes a ...

Note: pappardelle pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so -- until al dente.). In a medium skillet over medium-high heat, add ...

1 tsp coconut oil 3 Tbsp garlic, chopped Crushed red-pepper flakes 2 cups organic zucchini, washed and cut into ¼-inch half-moons 16 oz shirataki noodles, rinsed, drained, and cut into 3- to 5 ...

Add the pasta and shrimp back to the pot with the remaining butter, olive oil, parmesan, and parsley. Stir until mixed and butter is melted. Feel free to add a little pasta water, ¼ cup at a time ...

4) Add the lemon zest and juice to the pan, stirring to combine with the shrimp. For another sauce variation add 1 1/2 cups of cream and 1 cup grated parmesan cheese, stir to melt the cheese and ...

Toss well, adding more cooking water as needed, until the pasta and shrimp are coated and the sauce looks creamy. Remove from the heat. Toss in the remaining 3/4 teaspoon lemon zest and the chives.

1 tsp coconut oil 3 Tbsp garlic, chopped Crushed red-pepper flakes 2 cups organic zucchini, washed and cut into ¼-inch half-moons 16 oz shirataki noodles, rinsed, drained, and cut into 3- to 5 ...