Ingredients:

  • 12 ounces linguine or spaghetti
  • Salt (for pasta water)
  • 1 pound large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • Juice of 1 lemon (approximately 3 tablespoons)
  • ½ teaspoon red pepper flakes
  • Salt and pepper to taste
  • Fresh parsley, chopped (about ¼ cup)
  • Grated Parmesan cheese (optional)

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
  3. In a skillet, heat olive oil over medium heat. Add minced garlic, sauté until fragrant.
  4. Add shrimp, cook until pink and opaque on both sides.
  5. Add lemon juice, zest, and red pepper flakes to the skillet with shrimp. Stir in a splash of reserved pasta water.
  6. Add drained pasta to the skillet, tossing to combine with the sauce. Adjust consistency with additional pasta water if needed.
  7. Season with salt and pepper to taste, incorporating chopped parsley. Serve immediately, garnished with Parmesan if desired.