Ingredients
Equipment
Method
- Boil pasta according to package directions. Salt your water before adding the pasta. Measure out 1/2 cup of the pasta water before draining. Set pasta and reserved cooking water aside.
- In a large skillet, over medium-high heat, add 1 tsp olive oil. Add shrimp and sprinkle with 1/2 tsp salt and cracked pepper. Sauté shrimp until almost cooked through, about 2-3 minutes total. Remove shrimp to a plate and set aside.
- In the same skillet, over medium heat, add butter and remaining tsp of olive oil. Sauté garlic and red pepper flakes for 30 seconds. Add white wine and pasta water. Simmer until liquid has reduced by half, 7-10 minutes.
- Add remaining 1/2 tsp of salt to the liquid. Add shrimp and its juices back to the skillet. Add the cooked pasta. Toss everything together over medium heat until the sauce starts to absorb into the pasta, about 2-4 minutes.
- Remove skillet from heat. Add lemon juice, starting with 2 tbsp. Add parmesan cheese and parsley. Toss until most of the liquid is absorbed and the cheese has melted. Taste and add more lemon, salt, or pepper as desired.
- Serve with lemon wedges and extra parmesan and parsley.
Nutrition
Notes
This recipe is designed to be lighter. You can adjust lemon juice and seasonings to your preference. Serving size is approximately 3/4 cup pasta and 2/3 cup shrimp per person.