Shrimp turn from translucent to pink in a few minutes. Take them out of the pan before you build the sauce, then add them back so they do not go rubbery.
Ingredients
Check off ingredients as you get them ready. Adjust servings using the control beside the recipe. Amounts that start with a whole number scale with the serving size. Fractions such as 1/2 cup stay as written, so adjust those by eye.
- 12 oz spaghetti
- 1 lb peeled shrimp
- 3 tbsp olive oil
- 4 cloves garlic, sliced
- 1/2 tsp red pepper flakes, optional
- 1/2 tsp salt
- 1 lemon, juiced
- 1/4 cup chopped parsley
- Black pepper
How to make it
- Cook the spaghetti in salted water until al dente. Reserve 3/4 cup of pasta water and drain the pasta.
- Pat the shrimp dry. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Cook the shrimp for 1 to 2 minutes per side, until pink and opaque. Transfer them to a plate.
- Lower the heat to medium. Add the remaining oil, garlic, and red pepper flakes. Stir for 30 seconds.
- Add the pasta, pasta water, lemon juice, and salt. Toss for 1 minute.
- Return the shrimp to the pan just to warm through. Finish with parsley and black pepper.
If the shrimp are frozen, thaw them in the refrigerator and pat them very dry or they will steam.
Substitutions
- Linguine can replace spaghetti.
- A handful of spinach can go in with the pasta water if you want a green in the same pan.
Storage
Refrigerate for up to 2 days. Reheat gently in a skillet with a splash of water. Do not boil the shrimp again.
Pan and tools
- A large skillet
- A pot for the pasta
- Tongs
What to prep first
Thaw frozen shrimp in the refrigerator and pat them very dry. Mince the garlic and start the pasta water before the skillet is hot. Shrimp overcook in about two extra minutes.
What to serve with it
The pasta is the meal. Lemon wedges and a little parsley are the right finish. A salad is optional.
Leftovers for lunch
Shrimp turn rubbery when boiled again. Reheat gently in a skillet with a splash of water, just until warm, and eat within two days.
If it goes wrong
Steamed, pale shrimp were wet or crowded. Pat them dry and cook them in one layer. If the garlic smells bitter, the heat was too high. Start the next batch on medium and add the garlic after the shrimp come out.
Make it part of your week
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