Lemon Garlic Butter Pasta with Microgreens

Ingredients:

• 8 oz spaghetti or your favorite pasta

• 3 tablespoons unsalted butter

• 3 garlic cloves, finely minced

• Zest and juice of 1 lemon

• Salt and black pepper, to taste

• Optional: grated Parmesan cheese

• 1–2 cups fresh microgreens (pea shoots, arugula, or radish work beautifully)

• 8–12 raw shrimp (peeled and deveined)

• Salt, pepper, and a pinch of paprika or chili flakes (optional, for flavor) on shrimp

• 1 tablespoon olive oil or butter (for shrimp)

Instructions:

1. Cook the Pasta

   • Boil pasta in salted water until al dente. Reserve 1/2 cup of pasta water, then drain.

2. Make the Lemon Garlic Butter Sauce

   • In a large skillet over medium heat, melt the butter.

   • Add the minced garlic and cook for 30–60 seconds, just until fragrant (don’t brown it).

   • Add lemon zest and juice. Stir to combine.

3. Toss Pasta

   • Add cooked pasta to the skillet. Toss to coat in the sauce.

   • If too dry, add some reserved pasta water, a bit at a time.

4. Season & Serve

   • Add salt and pepper to taste.

   • Toss in the microgreens right before serving so they stay fresh and vibrant.

   • (Optional)Sprinkle with Parmesan cheese or red pepper flakes.

   • (Optional): Add herbs of your choice (parsley, chives, thyme, fresh basil,...)