A Mediterranean-inspired recipe where shrimp lightly sautéed in plenty of garlicky olive oil meets spaghetti. Made with just a few ingredients, this pasta becomes a favorite for dinners with its light yet satisfying texture.
Boil the spaghetti in plenty of salted water for 1 minute less than the package time; reserve a cup of the cooking water, then drain.
Heat the olive oil in a wide pan and sauté the thinly sliced garlic and red pepper flakes over low heat until lightly golden; take care not to burn the garlic.
Add the shrimp to the pan and cook over medium-high heat, turning, for 2-3 minutes until both sides turn pink. Important: do not overcook the shrimp, or they will toughen.
Add the drained spaghetti along with the reserved cooking water to the pan, then add the lemon juice and zest and toss so the sauce coats the pasta thoroughly.
Sprinkle with chopped parsley and serve hot; you can optionally drizzle with a bit more olive oil.
Important: Take the shrimp off the heat as soon as they turn pink; overcooking makes them turn rubbery. Allergen: contains shellfish. Lightly fry the garlic without burning it — burnt garlic gives the sauce a bitter taste.
If you bring the shrimp to room temperature before cooking, they won't suddenly cool the pan when they hit it and will cook more evenly.
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