Ingredients
Equipment
Method
- Cook the spaghetti in a large pot of boiling salted water according to package instructions. Drain the pasta well and reserve 1 cup of the pasta water.
- Melt two tablespoons of butter in a large skillet over medium-high heat. Add the shrimp, salt, and crushed red pepper. Cook for 2 to 3 minutes per side, or until the shrimp is opaque pink. Remove the shrimp from the heat and set it aside on a plate.
- Lower the heat to medium. In the same skillet, add the remaining butter and garlic. Cook until fragrant, about one minute. Add the parmesan cheese, lemon juice, and reserved pasta water. Stir to combine and create a sauce.
- Transfer the spaghetti to the skillet and toss it with the sauce. Add the shrimp on top and toss everything to combine.
- Garnish with chopped parsley and serve immediately.
Nutrition
Notes
Store any leftovers in an airtight container. Leftovers will last about 3 days in the refrigerator. You can use any gluten-free pasta if you need a gluten-free option. To make the sauce creamier, substitute some of the reserved pasta water with milk.