Garlic Shrimp Spaghetti (Print Version)
# Ingredients:
01 -
1/4 cup of fresh parsley, chopped.
02 -
4 cloves of garlic, finely minced.
03 -
1/4 cup of extra virgin olive oil.
04 -
500 g of shrimp, peeled and deveined.
05 -
1/4 cup of white wine (optional) or vegetable stock.
06 -
400 g of spaghetti or linguine.
07 -
Juice from one lemon.
08 -
Grated Parmesan for topping (optional).
09 -
Red pepper flakes (optional).
10 -
Salt and pepper to taste.
# Instructions:
01 -
Bring a big pot of salted water to a boil. Cook the spaghetti or linguine as directed on the package until it's al dente. Drain the pasta, making sure to save about half a cup of the starchy cooking water.
02 -
Warm up half the olive oil in a large skillet over medium heat. Toss in the minced garlic and let it cook for about a minute until it smells amazing.
03 -
Add the shrimp to the skillet and cook for 2 to 3 minutes on each side, or until they turn pink. Sprinkle in salt, pepper, and red pepper flakes if you'd like.
04 -
Pour in the white wine or vegetable stock along with the lemon juice. Let everything simmer for 2 minutes, which will help deglaze the skillet.
05 -
Add the cooked pasta to the skillet along with the shrimp. Toss everything together, and if the sauce feels too thick, mix in some of that reserved pasta water.
06 -
Take the skillet off the heat and fold in the chopped parsley. Dish out the pasta, adding grated Parmesan cheese if you like.
# Notes:
01 -
Using pasta water can help balance the thickness of the sauce.
02 -
You can skip the Parmesan if you prefer dairy-free.