A delightful pasta dish featuring succulent shrimp in a garlic and lemon butter sauce.
Bring a large pot of water to a boil, add a generous pinch of salt, and cook the spaghetti until al dente. Reserve some pasta water before draining.
Reserve pasta water to adjust the sauce consistency later.
Heat olive oil in a large skillet over medium heat. Add the shrimp in a single layer, season with salt and pepper, and cook until pink and opaque, about 2 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Add minced garlic and red pepper flakes to the skillet. Stir for 1 minute until fragrant.
Keep the heat moderate to prevent the garlic from burning.
Pour in the white wine and let it simmer for 2 minutes, reducing slightly. Add the juice and zest of the lemon.
Scrape the bottom of the skillet to incorporate all the flavors.
Add the cooked pasta and reserved pasta water to the skillet. Toss to coat evenly.
Add pasta water gradually to achieve the desired sauce consistency.
Remove from heat, stir in butter and parsley, and serve immediately.
Serve with extra lemon wedges for a fresh burst of flavor.
Continua nella nostra app per un'esperienza migliore
