Garlic Butter Shrimp Pasta

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain the pasta.

2. 2

   While the pasta cooks, warm a large skillet over medium heat. Add the olive oil and 2 tablespoons of the butter.

3. 3

   When the butter foams, add the garlic and red pepper flakes. Sauté gently for 30–45 seconds until fragrant — don’t let the garlic brown, dear.

4. 4

   Pour in the white wine (or broth) and lemon juice, scraping up any little browned bits. Let it simmer briskly for 1–2 minutes to reduce slightly.

5. 5

   Stir in the remaining 1 tablespoon butter, lemon zest, and half the parsley. If using spinach or cherry tomatoes, add them now and toss until just wilted or warmed through.

6. 6

   Add the cooked shrimp to the skillet just long enough to warm through (about 1–2 minutes). Shrimp are already cooked, so we’re only coaxing them to tender warmth — overcooking makes them tough.

7. 7

   Return the pasta to the pan with the sauce. Add Parmesan and toss, adding reserved pasta water a splash at a time until the sauce clings to the noodles and reaches your desired silkiness. Season with salt and plenty of black pepper.

8. 8

   Taste and adjust: more lemon for brightness, more cheese for richness, or a pinch of red pepper for heat. Finish with the remaining parsley sprinkled on top.

9. 9

   Serve immediately with extra Parmesan and a lemon wedge. This one’s best hot and loved by everyone at the table.