Ingredients:

  • 12 oz (340 g) spaghetti or linguine
  • Salt, for boiling water
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 3 tablespoons (45 ml) olive oil
  • 4 cloves garlic, minced
  • Zest and juice of 1 large lemon
  • Zest and juice of 1 orange
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • 1/4 cup (15 g) fresh parsley, chopped (for garnish)

Instructions:

  1. Boil salted water in a large pot. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup (120 ml) of pasta water and drain the rest.
  2. Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Increase heat to medium-high and add shrimp. Cook shrimp until pink and opaque (about 2-3 minutes per side).
  3. Stir in lemon zest, lemon juice, orange zest, orange juice, and red pepper flakes (if using). Season with salt and pepper.
  4. Add cooked pasta to the skillet. Toss to combine, adding reserved pasta water as needed for creaminess.
  5. Plate the pasta and shrimp, garnish with fresh parsley, and serve immediately.