Garlic Shrimp Pasta

By tulawdog

Ingredients

• 1 lb. dried spaghetti or linguini
• 1/2 lb. shrimp (should yield 4-6 shrimp per serving depending on shrimp size)
• 4 Tbs butter
• 4 large cloves garlic
• 1 lemon, halved
• 1 tsp crushed red pepper flakes (or to taste)
• 1 handful chopped flat leaf parsley, optional
• kosher or sea salt

Preparation

Step 1

Put a large pot of well-salted water to boil. Rinse and pat dry the shrimp, salt lightly on all sides and set aside. Mince the garlic. Juice half the lemon; cut the remaining half into four wedges. Chop the parsley, if using.

When the water comes to a boil, add the pasta and cook according to package directions, probably 8 minutes or so. You’ll want to try to time it so the pasta and shrimp are just getting done at the same time.

Select a saucepan in which the shrimp will just fit in one layer. Melt the butter over low heat. Add the garlic, keeping the heat as low as possible. Cook for about 2 minutes, stirring and making sure the garlic does not brown. (If the butter is foaming too much, add a splash of olive oil.) Add the pepper flakes and stir.

Add the shrimp to the pan in one layer. Cook gently until they appear opaque halfway up the sides, then flip and continue cooking until fully opaque. Remove with a slotted spoon and place in a covered dish on the stovetop (so they remain warm).

Meanwhile, drain the pasta when done, reserving about ¼ cup of the cooking water. Add the juice of half the lemon and a little of the pasta water to the butter/garlic mixture and increase the heat slightly, stirring. Cook for 30 seconds or so, stirring to emulsify. Toss the sauce with the cooked pasta. Add any other ingredients at this time such as the parsley, capers, etc. Taste the pasta for salt, adding as needed. If it seems too dry, add a bit more of the pasta cooking water, and/or a little olive oil.

Plate the pasta in warmed shallow bowls or plates, garnishing with the shrimp and a wedge of lemon.