Ingredients:

  • 1 lb (450g) spaghetti or linguine
  • 1 tbsp (15ml) salt
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) paprika
  • salt to taste
  • black pepper to taste
  • 3 tbsp (42g) unsalted butter
  • 4 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 large lemon, zested and juiced
  • 1/4 tsp (1.5g) red pepper flakes
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook for 1-2 minutes less than the package directions (al dente). Note: This ensures the pasta finishes cooking in the sauce.
  2. Scoop out 1 cup (240ml) of the starchy pasta water before draining. Set it aside for later.
  3. Pat the shrimp completely dry with paper towels. Season with paprika, salt, and pepper. Note: Wet shrimp won't sear; they'll just boil in the pan.
  4. Heat olive oil in a 12 inch skillet over medium high heat until shimmering. Add shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque.
  5. Remove shrimp from the pan and set them on a plate. Don't leave them in the pan or they'll get tough.
  6. Lower the skillet heat to medium. Melt the butter, then add minced garlic and red pepper flakes. Sauté for 1 minute until the garlic is fragrant but not brown.
  7. Pour in the heavy cream and bring to a gentle simmer. Note: Do not let it reach a violent boil, or the cream might separate.
  8. Stir in the lemon zest, lemon juice, and Parmesan cheese. Whisk constantly until the cheese has melted into a smooth, thickened consistency.
  9. Add the cooked pasta and seared shrimp back into the skillet.
  10. Toss everything thoroughly. Add the reserved pasta water a tablespoon at a time until the sauce is glossy and clings to the spaghetti. Garnish with chopped fresh parsley.