Ingredients
Equipment
Method
- Bring a large pot of water to a rolling boil, generously salting it to taste—aim for about 1-2 tablespoons per liter. Add the spaghetti and cook until just al dente, about 8-10 minutes, stirring occasionally. Before draining, scoop out about a cup of the starchy pasta water and set aside for the sauce.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and develop a slight golden sear. Remove the shrimp from the pan and set aside.
- In the same skillet, add the crushed garlic and sauté for about 30 seconds until fragrant and golden. Squeeze in the lemon juice and stir, allowing the aroma to intensify and the garlic to cook just enough without burning.
- Drain the cooked spaghetti and add it directly to the skillet with the garlic and lemon base. Pour in about half of the reserved pasta water and toss vigorously with tongs to emulsify the water into a glossy, silky sauce that coats every strand.
- Return the cooked shrimp to the skillet, gently tossing everything together. Add the red pepper flakes and adjust seasoning with salt if needed. Continue tossing until everything is heated through and coated with the sauce—about 1 minute.
- Finish by adding the lemon zest and a splash more of the reserved pasta water if the sauce needs loosening. Toss again to distribute evenly. The sauce should be silky, bright, and cling to the noodles with a slight sheen.
- Serve immediately, garnished with chopped fresh herbs, a drizzle of olive oil, and extra lemon zest if desired. Enjoy the tender shrimp paired with perfectly coated, al dente pasta in a simple yet luxurious sauce.
Notes
Remember to reserve the pasta water before draining—the starchy, salty water is key to creating that irresistibly silky sauce. Be careful not to overcook the shrimp; they cook quickly and become rubbery if overdone. Squeeze the lemon juice off the heat to preserve its bright flavor.