Sautéed Shrimp Pasta with Lemon and Parsley

Plump shrimp and bright lemon juice tossed with al dente pasta and fresh parsley for a light, restaurant-quality dinner in 25 minutes.

Cuisine: Italian

Category: Pasta

Prep: 12 minutes. Cook: 13 minutes.

Serves 4.

Ingredients

• 12 oz spaghetti
• 2 tbsp olive oil
• 4 cloves, minced garlic
• 1 lb, peeled and deveined shrimp
• 1/4 cup lemon juice
• 1/4 cup, chopped fresh parsley
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup, grated Parmesan cheese

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant — do not let garlic brown.
3. Step 3: Add 1 lb shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque, then remove shrimp and set aside.
4. Step 4: Return skillet to medium heat, add 1/4 cup lemon juice and reserved 1/2 cup pasta water, and simmer for 1 minute until slightly reduced.
5. Step 5: Add drained spaghetti to skillet, toss to coat, then add cooked shrimp and 1/4 cup chopped parsley. Toss for 1 minute until sauce coats pasta.
6. Step 6: Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir in 1/2 cup grated Parmesan cheese until melted and glossy.