Ingredients:

  • 12 oz spaghetti or linguine
  • Salt (for pasta water)
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 lb small shrimp, peeled and deveined
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper, to taste
  • 2 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package instructions until al dente.
  3. Reserve 1 cup of pasta water, then drain.
  4. In a large skillet, melt the unsalted butter over medium heat.
  5. Add minced garlic and sauté until fragrant, about 1–2 minutes.
  6. Add small shrimp, red pepper flakes, salt, and black pepper. Cook until shrimp turns pink, about 3–4 minutes.
  7. Add drained pasta to the skillet with the shrimp.
  8. Pour in lemon juice and toss to combine, adding reserved pasta water as needed for desired consistency.
  9. Stir in fresh parsley before serving.
  10. Plate the pasta and garnish with additional parsley and lemon wedges if desired.