Shrimp Pasta with Garlic, Lemon & Chile Oil
Ingredients
- 1 poundpasta (linguine or spaghetti)
- 1½ poundslarge shrimp (peeled and deveined)
- 6 clovesgarlic
- 2lemon
- ½ cupextra virgin olive oil
- ½ teaspoonred pepper flakes
- ·sea salt
- ·black pepper
- ¼ cupfresh parsley
- 2 ouncesParmigiano-Reggiano
Prep
- 01
Mince 6 cloves garlic.
- 02
Zest both lemons, then juice them (you need about 1/4 cup juice).
- 03
Chop fresh parsley (about 1/4 cup).
- 04
Shave 2 ounces Parmigiano-Reggiano with a vegetable peeler or microplane.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, combine olive oil, minced garlic, and red pepper flakes in a large skillet. Heat over medium until fragrant, about 2 minutes—do not brown the garlic.
- 03
Increase heat to medium-high. Add shrimp to the skillet in a single layer. Season with salt and pepper. Cook 2 minutes per side until pink and cooked through (about 4 minutes total).
- 04
Squeeze juice from both lemons into the skillet. Add cooked pasta and 1/2 cup reserved pasta water. Toss gently to coat, adding more pasta water if needed for a silky sauce (you want it loose, not dry).
- 05
Taste and adjust seasoning with salt and pepper. Divide among bowls, top with fresh parsley and shaved Parmigiano, and serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1 teaspoon. For a kick of fresh heat, add a pinch of cayenne alongside the red pepper flakes. A small pinch of garlic powder (added in step 2) deepens the garlic flavor if you like it more assertive.
Shrimp cooks fast—watch it closely in step 3 to avoid overcooking. If you can't find Parmigiano, aged Pecorino Romano works well. This dish is best served immediately.