Ingredients:

  • 1 lb (450g) spaghetti
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 cloves (20g) garlic, minced
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (2.5g) crushed red pepper flakes
  • 1/2 cup (120ml) reserved pasta water
  • 1/4 cup (15g) fresh basil leaves, torn
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package instructions until al dente. Before draining, scoop out 1/2 cup of the starchy pasta water and set it aside. Drain the pasta and set aside.
  2. Pat the shrimp completely dry with paper towels. Heat 2 tbsp (30ml) of olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 1–2 minutes per side until opaque and just turning pink. Immediately remove shrimp from the pan and place them on a plate.
  3. In the same skillet, add 3 tbsp (45ml) of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
  4. Pour in the crushed tomatoes, oregano, and red pepper flakes. Simmer on medium-high for 5–7 minutes until the sauce thickens slightly.
  5. Stir in the reserved pasta water and lemon juice to emulsify. Fold the cooked spaghetti and seared shrimp back into the pan and toss to coat.
  6. Garnish with torn fresh basil leaves and freshly grated Parmesan cheese before serving.