Ingredients:

  • 1 lb (450g) spaghetti
  • 4 qts (3.8L) water
  • 2 tbsp (30g) salt
  • 1 lb (450g) medium raw shrimp, peeled and deveined
  • 4 tbsp (56g) unsalted butter
  • 6 cloves (18g) garlic, minced fresh
  • ½ tsp (3g) crushed red pepper flakes
  • ¼ cup (60ml) dry white wine
  • 1 tbsp (15ml) fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Boil 4 qts (3.8L) of water with 2 tbsp (30g) salt. Add the spaghetti and cook until al dente. Note: Al dente ensures the pasta doesn't mush during the final toss.
  2. Scoop out 1 cup (240ml) of the starchy pasta water. Drain the rest of the spaghetti.
  3. Pat the shrimp completely dry with paper towels. Note: Dry shrimp sear faster and brown better.
  4. Melt 2 tbsp (28g) of butter in a skillet over medium high heat.
  5. Add shrimp in a single layer. Cook 2 minutes per side until opaque pink and slightly browned.
  6. Move shrimp to a plate. Lower heat to medium.
  7. Add the remaining 2 tbsp (28g) of butter to the pan. Stir in minced garlic and red pepper flakes. Sauté 1-2 minutes until the garlic smells nutty and looks golden.
  8. Pour in the white wine or pasta water. Stir and scrape the bottom of the pan until the liquid bubbles and thickens slightly.
  9. Add the spaghetti and seared shrimp back into the skillet. Toss vigorously for 1-2 minutes.
  10. Stir in lemon juice and fresh parsley. Season with salt and pepper to taste.