1 lb shrimp, peeled, deveined, tails removed
2 T blackening spice rub (or your favorite spice rub)
1/2 lemon, juiced
1 lb whole grain angel hair pasta, cooked al delte
2 tsp olive oil
1/2 yellow onion, chopped
1 cup mushrooms, sliced
3 cloves garlic, minced
1 1/2 cups chicken broth (plus more if needed)
1 1/2 lemons, zest and juice
pinch red pepper flakes
grated parmesan cheese, for garnish
green onions, for garnish
Toss shrimp with blackening spice rub. Grill on indoor grill pan on both sides until cooked through. Remove to plate, squeeze juice from 1/2 lemon, and cover with foil.
Cook pasta in salted boiling water until al dente. Drain and set aside.
In a large deep skillet over medium heat, add the olive oil. Add the onions, mushrooms, and garlic and saute until onion is translucent. Add the chicken broth, lemon zest, and lemon juice. Season with salt, pepper, and red pepper flakes and simmer for 10 minutes until reduced slightly. Add the cooked pasta and toss well to coat. Add more chicken broth if needed and cook pasta in sauce for a few more minutes. Taste and adjust seasonings.
Plate up the pasta and top with grilled shrimp. Sprinkle with grated parmesan cheese and green onions. Enjoy!