This Mediterranean-inspired pasta pairs shrimp lightly sautéed in plenty of garlicky olive oil with spaghetti. Made with just a few ingredients, it is light yet satisfying, making it a dinner favorite.
Boil the spaghetti in plenty of salted water for 1 minute less than the package directions. Reserve one 200 ml measure of the pasta water, then drain.
Heat the olive oil in a large pan. Over low heat, sauté the thinly sliced garlic and red pepper flakes until lightly golden, taking care not to burn the garlic.
Add the shrimp to the pan and cook over medium-high heat, turning, for 2–3 minutes, until pink on both sides. Important: Do not overcook the shrimp, or it will become tough.
Add the drained spaghetti and reserved pasta water to the pan. Add the lemon juice and zest, then toss until the sauce coats the pasta well.
Sprinkle with chopped parsley and serve hot. Drizzle with a little more olive oil if desired.
Important: Remove the shrimp from the heat as soon as they turn pink; overcooking makes them tough and rubbery. Allergens: contains wheat (gluten) and shellfish. Cook the garlic gently without burning it; burned garlic gives the sauce a bitter taste.
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