Garlicky Shrimp and Lemon-Parmesan Pasta

Name: Garlicky Shrimp and Lemon-Parmesan Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Quick weeknight
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

Silky spaghetti tangled with plump garlic-butter shrimp, bright lemon and salty parmesan: a 20-minute weeknight indulgence with restaurant polish.

Time: 25 min
Servings: 4
Level: Intermediate
Calories: 556

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

8 steps · tick them off as you cook

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.
1 minute
Meanwhile, pat the shrimp dry and season with salt, pepper and a pinch of chili flakes.
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.
Reduce heat to medium, add the butter and sliced garlic, and sweat 60-90 seconds until fragrant and pale gold: do not brown.
Deglaze with the white wine and lemon juice, scraping up any fond, and reduce by half, about 2 minutes.
2 minutes
Add the drained pasta with 1/2 cup pasta water and toss vigorously to emulsify the sauce into a glossy coating.
Off the heat, fold in the parmesan, chopped parsley, lemon zest and reserved shrimp, loosening with more pasta water if needed.
Taste for salt, finish with a drizzle of olive oil, and serve immediately in warmed bowls.

Chef's tip

Emulsify with pasta water like a mantecatura: toss the pasta over low heat, adding water a splash at a time, until the sauce clings like velvet to every strand.