Shrimp pasta

The other day I was home alone for lunch (daycare day!) and craving shrimp with pasta. Since The H wasn't around I could safely use up the last of my non-gluten-free angel hair, and whipped up this super-fast and tasty lunch.

First I thawed the shrimp in a bowl of cold water and chopped the rest of what I'd need--shallots, parsley, garlic.

While the pasta cooked, the shallots and parsley were sauteed in olive oil, followed by the shrimp. I seasoned them with sea salt, black pepper, and crushed red pepper. When the pasta was done I drained it and added it to the skillet, along with the fresh parsley.

This could have used a saucier sauce--I'll use lemon juice and more olive oil next time--but it sure did hit the spot!