Shrimp Garlic Pasta

Shrimp turn from translucent to pink in a few minutes. Take them out of the pan before you build the sauce, then add them back so they do not go rubbery.

Ingredients

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• 12 oz spaghetti
• 1 lb peeled shrimp
• 3 tbsp olive oil
• 4 cloves garlic, sliced
• 1/2 tsp red pepper flakes, optional
• 1/2 tsp salt
• 1 lemon, juiced
• 1/4 cup chopped parsley
• Black pepper

How to make it

1. Cook the spaghetti in salted water until al dente. Reserve 3/4 cup of pasta water and drain the pasta.
2. Pat the shrimp dry. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
3. Cook the shrimp for 1 to 2 minutes per side, until pink and opaque. Transfer them to a plate.
4. Lower the heat to medium. Add the remaining oil, garlic, and red pepper flakes. Stir for 30 seconds.
5. Add the pasta, pasta water, lemon juice, and salt. Toss for 1 minute.
6. Return the shrimp to the pan just to warm through. Finish with parsley and black pepper.

Substitutions

• Linguine can replace spaghetti.
• A handful of spinach can go in with the pasta water if you want a green in the same pan.

Storage

Refrigerate for up to 2 days. Reheat gently in a skillet with a splash of water. Do not boil the shrimp again.

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.