Ingredients
– 1 pound dry spaghetti pasta the base that holds everything together
– 5 tablespoons olive oil for sautéing and adding richness
– 2 pounds peeled and deveined 16/20 shrimp the star protein for a succulent bite
– 6 thinly sliced garlic cloves provides aromatic depth and flavor
– 1 small diced shallot adds a subtle onion-like tang
– 1 seeded small diced Fresno pepper (or 1 to 2 teaspoons red pepper flakes) brings a mild heat to wake up your taste buds
– Juice of 1 lemon offers bright acidity to balance the dish
– 1 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) helps deglaze and enhance the sauce
– 4 tablespoons unsalted butter creates a creamy finish
– 1 cup grated Parmigiano Reggiano adds cheesy goodness and texture
– 1/4 cup finely minced fresh parsley for fresh, herby notes
– Zest of 1/2 lemon gives a zesty garnish
– Coarse salt and freshly cracked pepper to taste essential for seasoning
Instructions
1-Boil the spaghetti in salted water as the package says, which takes about 8 to 10 minutes; stir now and then to keep it from sticking.
2-Heat 4 tablespoons of olive oil in a medium to large saucepan over medium heat, add the seasoned shrimp, and cook for no more than 90 seconds; then set the shrimp aside.
3-Add the remaining 1 tablespoon of olive oil to the pan and sauté the garlic, shallots, Fresno pepper, and a pinch of salt for 45 to 60 seconds until they lightly brown.
4-Squeeze the juice of half a lemon into the pan, pour in 1 cup of dry white wine, and let it cook down to about 3/4 cup of liquid, around 2 to 3 minutes.
5-Stir in 1 to 1.5 cups of reserved pasta water and 4 tablespoons of unsalted butter until the butter melts completely.
6-Drain the pasta and mix it into the pan with 1 cup of grated Parmigiano Reggiano; toss everything until it’s well coated.
7-Fold in the cooked shrimp and 1/4 cup of finely minced fresh parsley; stir to combine and heat through.
8-Serve right away, topped with extra parsley, the zest of 1/2 lemon, and the juice from the other half of the lemon.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍤 Pat shrimp dry before cooking for a good sear and to prevent steaming.
🔥 Sear shrimp in a single layer to achieve even golden color and avoid overcrowding.
🍝 Do not rinse cooked pasta to retain starch, helping the sauce cling better.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 1029
- Sugar: 5 g
- Sodium: 686 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 90 g
- Fiber: 4 g
- Protein: 70 g
- Cholesterol: 412 mg