Ingredients: |
Ingredients: 8 oz dried spaghetti (or your favorite long pasta)
2 Tbsp olive oil (extra virgin)
2 Tbsp butter
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2 Tbsp garlic (minced)
1/4 tsp crushed red pepper flakes (optional, to taste)
1 lb shrimp (medium or large shrimp - thawed, peeled, deveined, and tail removed if desired) 1 large lemon (zested then juiced)
1/4 cup parsley (fresh, chopped)
each, salt & pepper (to taste)
2 Tbsp Parmesan cheese (optional, for serving)
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Directions: |
Directions:1: Cook the pasta in salted water according to the package instructions, typically minus a minute or two for al dente texture. Drain and set aside.
8 oz dried spaghetti
2: Heat olive oil and butter in a large skillet or non-stick frying pan over medium-high heat until the butter is melted. Add the minced garlic and optional crushed red pepper flakes and saute for about a minute. Add the shrimp, stir, and continue to saute for 3-4 minutes or until the shrimp are curled up and no longer transparent.
2 Tbsp olive oil, 2 Tbsp butter, 2 Tbsp garlic, 1/4 tsp crushed red pepper flakes, 1 lb shrimp
3: Once the shrimp are cooked, either remove from heat and toss with drained pasta, or add cooked pasta directly from the pot. Heat over medium and stir in about 1⁄4 cup of the pasta water. Toss to coat thoroughly and stir until heated through. Adjust the amount of pasta water as needed if your pasta seems dry.
4: Remove from heat and finish with lemon zest, lemon juice, parsley, salt, and pepper. Toss until well coated and serve with optional Parmesan cheese if desired.
1 large lemon, 1/4 cup parsley, each, salt & pepper, 2 Tbsp Parmesan cheese
Notes:
Ideally, timing-wise, your pasta is cooking while the shrimp is sauteing. This makes it easiest to transfer the pasta directly into your skillet with the shrimp taking plenty of the pasta water with it. The starch in the pasta water helps to make a great sauce when combined with your lemony garlic shrimp juices. Be sure to reserve the pasta water if and when you drain the pasta. |
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