Ingredients:

  • 1 lb spaghetti
  • 1 tbsp kosher salt
  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 6 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 3 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup reserved pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook for 1–2 minutes less than the package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
  2. Pat the shrimp completely dry with paper towels. Season with salt and pepper.
  3. Heat olive oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes per side until opaque pink and golden. Remove shrimp to a plate.
  4. Lower heat to medium. In the same pan, melt the butter and stir in the minced garlic and red pepper flakes until fragrant.
  5. Stir in lemon juice and reserved pasta water. Return the cooked shrimp and spaghetti to the pan, tossing until the sauce emulsifies and coats the pasta. Garnish with chopped parsley.