Ingredients:

  • 12 oz penne or spaghetti
  • 1 tsp salt
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 tsp crushed red pepper flakes
  • 28 oz canned crushed tomatoes
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1/4 cup fresh Italian parsley, chopped
  • 2 tbsp fresh lemon juice

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente. Reserve 1/2 cup of starchy pasta water before draining.
  2. Pat the shrimp completely dry with paper towels. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.
  3. In the same skillet, add the remaining 2 tbsp of olive oil, sliced garlic, and red pepper flakes. Sauté for 60–90 seconds until fragrant. Pour in the crushed tomatoes, salt, and black pepper. Simmer on medium-low for 10 minutes until the sauce thickens.
  4. Stir the cooked shrimp and drained pasta into the sauce. Pour in the reserved pasta water and lemon juice. Toss over medium heat for 1–2 minutes to emulsify the sauce. Stir in fresh parsley and remove from heat.