Shrimp Pasta with Garlic, Lemon & Crushed Red Pepper
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 poundpasta (linguine or spaghetti)
- 6 clovesgarlic
- 2lemon
- ⅓ cupolive oil
- ½ teaspooncrushed red pepper flakes
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
- ½ cupparmesan cheese (finely grated)
- ¼ cupflat-leaf parsley (fresh)
Prep
- 01
Mince 6 cloves garlic.
- 02
Zest 1 lemon and juice both lemons (about 1/4 cup total juice).
- 03
Chop 1/4 cup fresh flat-leaf parsley.
- 04
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water, then drain.
- 02
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add minced garlic and crushed red pepper, stirring constantly for about 30 seconds until fragrant.
- 03
Add shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 2-3 minutes per side until pink and cooked through (do not overcrowd the pan; work in batches if needed).
- 04
Remove shrimp to a plate. Pour in the juice of 1 lemon and add 1/2 cup pasta water to the skillet, scraping up any browned bits. Simmer for 1 minute.
- 05
Add cooked pasta to the skillet and toss to coat with the sauce, adding more pasta water as needed to loosen. Return shrimp to the pan and toss gently.
- 06
Taste and adjust seasoning. Divide among bowls and top with grated parmesan, fresh parsley, and a squeeze of fresh lemon juice from the remaining lemon.
Spice Tips
The red pepper flakes add a subtle warmth. For more heat, increase to 3/4 teaspoon. For a milder dish, reduce to 1/4 teaspoon. A splash of white wine (about 1/4 cup) can replace half the pasta water for deeper flavor if you have it on hand.
For a shortcut, buy pre-peeled, deveined shrimp. The sauce comes together in the last few minutes, so have all ingredients prepped and ready before you start cooking. Leftovers keep in the refrigerator for 1-2 days but are best eaten the same day.