Ingredients
- Shrimp, peeled and deveined: 1 pound
- Pasta (linguine or spaghetti): 1 pound
- Garlic, minced: 6 cloves
- Olive oil: 1/4 cup
- Red pepper flakes: 1/4 teaspoon (or more, to taste)
- White wine: 1/4 cup (optional)
- Lemon juice: 2 tablespoons
- Fresh parsley, chopped: 1/4 cup
Instructions
- Step 1: Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes and cook for about 1 minute, until fragrant, being careful not to burn the garlic.
- Step 3: Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. If using, add white wine and let it simmer for a minute.
- Step 4: Add the cooked pasta to the skillet with the shrimp. Toss to combine. Add lemon juice and some of the reserved pasta water to create a sauce, tossing until the sauce coats the pasta.
- Step 5: Stir in fresh parsley. Season with salt and pepper to taste. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a skillet with a splash of water or broth to prevent the pasta from drying out.
- Garnish with extra parsley and a sprinkle of Parmesan cheese for a restaurant-worthy presentation.
- Don't overcrowd the skillet when cooking the shrimp; cook in batches to ensure they brown nicely and avoid steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American