Quick pasta with shrimp, garlic and onions

Ingredients:

• 2 tbsp olive oil + extra for drizzling
• Zest of 1 lemon + 2 tbsp. freshly squeezed lemon juice
• 0.5 cup finely chopped sweet onion
• 3 cloves garlic, thinly sliced
• 3 green onions, finely chopped
• Red pepper flakes, to taste
• 4 plum tomatoes, diced (seeds removed)
• 1/4 cup clam juice
• 0.5 tsp sugar
• 16 large shrimp (600-700 g), peeled and deveined, do not remove the tails
• 200g whole grain capellini pasta (angel hair), cooked until al dente
• Chopped fresh parsley, for serving

Preparation:

1. Heat olive oil in a large skillet, add lemon zest, and a few grinds of black pepper. Cook over medium-low heat until the oil is hot and the peppers are fragrant, about 4 minutes.
2. Add the onion, garlic, green onions, a pinch of chili flakes, and a pinch of salt and cook, stirring occasionally to prevent the onions from browning, until the green onions are wilted and the onions and garlic are softened, about 4 minutes. Add the tomatoes and cook, stirring, until softened, about 2 minutes.
3. Add the clam juice and lemon juice and bring to a gentle simmer; stir. Taste. If the acidity of the tomatoes and lemon is too strong, add a little sugar, stir, and taste again. You may not even need all the sugar, or you may not need all the sugar.
4. Increase the heat to medium and add the shrimp to the pan. Cover and cook on one side until the shrimp are opaque and slightly curled, 2-3 minutes.
5. Stir and cook until the shrimp begin to turn pink on the other side, another 1-2 minutes. Shrimp cook quickly, so it's important to remove them from the heat slightly undercooked. Continue stirring, and they'll finish cooking in the hot sauce.
6. Place the pasta in a large serving bowl, sprinkle with parsley, drizzle with olive oil, season with salt and pepper, and top with the shrimp.