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, 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 the garlic. Cook until the garlic is 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 the pasta with the chopped parsley and serve immediately.
Nutrition
Notes
Storage: Store any leftovers in an airtight container. They will last about 3 days in the fridge.
Substitutes: To make this recipe gluten-free, use any gluten-free pasta. To make the sauce creamier, add some milk instead of some of the reserved pasta water.