Charred Shrimp & Garlic Oil Pasta with Red Pepper Kick
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 poundpasta (linguine or spaghetti)
- 6 clovesgarlic
- ¾ teaspoonred pepper flakes
- ½ cupolive oil
- 1lemon
- ¼ cupfresh parsley
- ·kosher salt
- ·black pepper
Prep
- 01
Slice 6 garlic cloves thin.
- 02
Chop 1/4 cup fresh parsley.
- 03
Cut 1 lemon in half for juicing.
Method
- 01
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
Meanwhile, heat 1/4 cup olive oil in a large skillet over medium. Add sliced garlic and red pepper flakes, stirring gently for 1 to 2 minutes until fragrant and just starting to brown. Remove to a small bowl and set aside.
- 03
Increase heat to medium-high. Add remaining 1/4 cup olive oil to the skillet. Season shrimp with salt and pepper, then add to the hot pan in a single layer. Let them sit for 2 minutes without stirring, until the bottoms char lightly, then flip and cook another 2 minutes until opaque throughout. Transfer to a plate.
- 04
Return the garlic oil mixture to the skillet. Add drained pasta and toss, adding pasta water a splash at a time (you'll use 1/2 to 3/4 cup total) until a light sauce coats the noodles.
- 05
Fold shrimp back in. Squeeze lemon juice over the top, taste, and adjust salt and pepper. Divide among bowls and finish with fresh parsley.
Spice Tips
For extra fire, add a pinch more red pepper flakes or stir in 1/4 teaspoon cayenne with the garlic oil. For a milder version, skip the spice entirely and add fresh basil and a touch of white wine instead.
For deeper char on the shrimp, ensure your skillet is smoking-hot before adding oil, and don't move them around. If you prefer less heat, reduce red pepper flakes to 1/2 teaspoon. Leftover pasta is best eaten fresh, but can be refrigerated and reheated gently with a splash of water.