Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes. Drain, reserving ½ cup of the pasta water, and set aside.
- While pasta cooks, peel and devein the shrimp if needed, then pat them dry. Mince the garlic cloves finely. Zest the lemon first, then juice it into a small bowl, removing any seeds.
- Heat a large sauté pan over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the shrimp and cook for about 2-3 minutes per side until pink and opaque. Remove the shrimp from the pan and set aside.
- In the same pan, add a little more olive oil if needed and sauté the minced garlic until fragrant, about 30 seconds. It should smell warm and spicy, and the garlic will turn a light golden color.
- Pour the lemon juice into the pan, scraping up any browned bits from the bottom. Let it simmer gently for about 1 minute, filling the kitchen with fresh citrus aroma.
- Add the cooked pasta to the pan, tossing gently to coat each strand with the lemony sauce. If the sauce seems thick, add a splash of the reserved pasta water to loosen it up and create a silky coating.
- Return the cooked shrimp to the pan, adding the lemon zest, chopped parsley, and red pepper flakes. Toss everything together for about 30 seconds, allowing the flavors to meld and the sauce to turn glossy and vibrant.
- Turn off the heat and let the pasta rest for a minute to let the flavors settle. Taste and adjust seasoning with salt if needed. Finish with a drizzle of olive oil or an extra squeeze of lemon for brightness.
- Serve immediately, garnished with additional parsley or lemon zest if desired. Enjoy the bright, tender shrimp and lively pasta that come together effortlessly in this dish.
Notes
For an extra layer of flavor, sprinkle a little grated Parmesan cheese on top before serving. Make sure not to overcook the shrimp; they should be just pink and tender. Reserve pasta water to adjust the sauce consistency as needed.