Description
A quick and bright pasta dish that combines juicy shrimp, garlic, and a squeeze of lemon, ready in about 20 minutes.
Ingredients
- 8 oz spaghetti or pasta of your choice
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Before draining, scoop out and reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Meanwhile, heat a large skillet over medium heat. Add 2 tablespoons of olive oil. When the oil shimmers, add the minced garlic and sauté very briefly (30–60 seconds) until fragrant.
- Add the shrimp to the skillet in a single layer. Season with salt, pepper, and red pepper flakes. Cook the shrimp 2–3 minutes per side until they turn pink and opaque.
- Lower the heat, add the drained pasta to the skillet, and toss to coat in the garlicky oil. If the pasta looks dry, stir in 1–2 tablespoons of reserved pasta water.
- Plate immediately. Sprinkle with chopped parsley and serve with lemon wedges.
Notes
For a richer finish, add 1–2 tablespoons of butter with the pasta. For creaminess, stir in 2–3 tablespoons of cream at the end. Substitute lemon with white wine for a different acidity.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian