Shrimp with Charred Lemon Noodles and Crispy Garlic
Ingredients
- 4 tablespoonextra-virgin olive oil
- 6 clovegarlic
- 1 poundlarge shrimp (peeled and deveined)
- 2lemon
- 10 ouncedried linguine or spaghetti
- ¼ teaspoonred pepper flakes
- ·kosher salt
- ·black pepper
- ¼ cupfresh parsley
- 2 ounceparmesan cheese
Prep
- 01
Peel and devein 1 pound large shrimp if not pre-cleaned.
- 02
Thinly slice 6 cloves garlic.
- 03
Chop about 1/4 cup fresh parsley.
- 04
Finely grate 2 ounces parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 1 minute before al dente (it will finish cooking in the pan). Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, cut 1 lemon in half and cut the other into wedges for serving. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the lemon halves, cut side down, and cook 2 to 3 minutes until deeply browned. Remove and set aside.
- 03
In the same skillet, add remaining 2 tablespoons oil. Add shrimp in a single layer, season with salt and pepper, and cook 2 minutes without stirring. Flip, add red pepper flakes, and cook 1 to 2 minutes more until just cooked through. Transfer to a plate.
- 04
Reduce heat to medium. Add sliced garlic to the skillet and cook 1 to 2 minutes until golden and fragrant.
- 05
Add drained pasta and 3/4 cup pasta water to the skillet. Squeeze juice from the charred lemon halves over top and toss well, adding more pasta water if needed to create a light, silky sauce. Season with salt and pepper to taste.
- 06
Return shrimp to the skillet and fold gently to combine. Top with parsley and grated parmesan. Serve with lemon wedges on the side.
Spice Tips
For more heat, add an extra pinch of red pepper flakes to the finished dish or serve with hot sauce on the side. A splash of white wine added after the garlic and before the pasta intensifies the citrus notes. Fresh basil can replace or mix with the parsley for a sweeter herbaceous quality.
This dish comes together in about 20 minutes. For a spicier edge, increase the red pepper flakes to 1/2 teaspoon. Shrimp sizes vary; buy 16/20 or 20/24 count per pound for this recipe.