Garlicky Shrimp and Lemon-Parmesan Pasta

Ingredients

• 375 g spaghetti
• 450 g large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 3 tbsp unsalted butter
• 6 piece garlic cloves, thinly sliced
• 0,5 cup dry white wine
• 1 piece lemon, juiced and zested
• 0,75 cup parmesan, finely grated
• 0,33 cup fresh flat-leaf parsley, chopped
• 0,5 tsp chili flakes
• 1 tsp kosher salt

Instructions

1. 1

   Bring a large pot of well-salted water to a rolling boil and cook the spaghetti until 1 minute shy of al dente; reserve 1 cup pasta water before draining.

2. 2

   Meanwhile, pat the shrimp dry and season with salt, pepper and a pinch of chili flakes.

3. 3

   Heat 2 tbsp olive oil in a large skillet over medium-high until it shimmers without smoking, then sear the shrimp 60 seconds per side until just pink and curled; transfer to a plate.

4. 4

   Reduce heat to medium, add the butter and sliced garlic, and sweat 60-90 seconds until fragrant and pale gold : do not brown.

5. 5

   Deglaze with the white wine and lemon juice, scraping up any fond, and reduce by half, about 2 minutes.

6. 6

   Add the drained pasta with 1/2 cup pasta water and toss vigorously to emulsify the sauce into a glossy coating.

7. 7

   Off the heat, fold in the parmesan, chopped parsley, lemon zest and reserved shrimp, loosening with more pasta water if needed.

8. 8

   Taste for salt, finish with a drizzle of olive oil, and serve immediately in warmed bowls.