Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 6 cloves fresh garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 tbsp extra virgin olive oil
  • 8 oz spaghetti
  • 4 tbsp unsalted butter, cold and cubed
  • 1/2 cup reserved pasta water
  • 1 large lemon, zested and juiced
  • 1/4 cup fresh Italian parsley, finely chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the 8 oz spaghetti and cook for 1-2 minutes less than the package directions until al dente. Note: The pasta finishes cooking in the sauce later.
  2. Reserve at least 1 cup of starchy pasta water before draining the noodles. Look for cloudy, opaque water.
  3. While pasta cooks, pat the 1 lb large shrimp completely dry with paper towels. Note: Moisture is the enemy of a good sear.
  4. Season shrimp with 1/2 tsp kosher salt and 1/4 tsp black pepper.
  5. Heat 2 tbsp extra virgin olive oil in a 12 inch skillet over medium high heat until shimmering.
  6. Add shrimp in a single layer and sear for 60-90 seconds per side until pink and opaque. Remove shrimp and set aside.
  7. Reduce heat to medium and add 6 cloves minced garlic and 1/2 tsp red pepper flakes. Sauté for 30 seconds until fragrant but not browned.
  8. Whisk in 1/2 cup reserved pasta water and the juice of 1 large lemon.
  9. Add 4 tbsp cold cubed butter one piece at a time, whisking until the sauce looks glossy and thick.
  10. Return pasta and shrimp to the skillet. Toss for 1 minute until every strand is coated. Garnish with lemon zest and 1/4 cup fresh parsley. Shrimp and Mussels in Creamy Garlic Sauce for 4 — Learn to make Shrimp and Mussels in Creamy Garlic Sauce with a velvety textur...Chicken and Shrimp Alfredo Sauce: Velvety Cream — Make restaurant quality chicken and shrimp alfredo sauce in 30 minutes! This ...Meat Sauce Pasta with Thick Sauce in 40 Min — Master Meat Sauce Pasta with our simple, family-friendly recipe, perfect for ... $img_2$