Sweet shrimp, a lot of garlic, a little chili and a squeeze of lemon tossed through spaghetti. This is a 20-minute dinner that tastes like a holiday by the sea.
Save a cup of the pasta water. It is what turns the garlic and oil into a glossy sauce.
Garlic Shrimp Spaghetti
Spaghetti with seared shrimp in a garlic, chili, white wine and lemon sauce.
Course: Main Course, DinnerCuisine: ItalianDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesCalories
565
kcal
Cook Mode
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Ingredients
12 oz 340 g spaghetti
1 lb 455 g large shrimp, peeled and deveined
3 tbsp 3 tbsp olive oil
2 tbsp 2 tbsp unsalted butter
5 cloves 5 cloves garlic, thinly sliced
1/2 tsp 1/2 tsp chili flakes
1/4 cup 60 ml dry white wine
1 1 lemon, juiced
1/4 cup 15 g chopped fresh parsley
1/2 tsp 1/2 tsp salt
Directions
- Cook the spaghetti in well-salted boiling water until al dente. Reserve 1 cup of the pasta water, then drain.
- Meanwhile, pat the shrimp dry and season with the salt.
- Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side, until pink. Move them to a plate.
- Lower the heat to medium and add the butter, garlic and chili flakes. Cook for 1 minute, until the garlic is fragrant but not browned.
- Pour in the wine and let it bubble for 1 minute.
- Add the spaghetti, the shrimp, the lemon juice and 1/2 cup of the pasta water. Toss for 1 minute, adding more water as needed, until the sauce coats the pasta.
- Stir in the parsley and serve.
Equipment
Large pot
Large skillet
Tongs
Notes
- Do not overcook the shrimp. They finish cooking when they go back into the pan.
- For an alcohol-free version, use extra pasta water in place of the wine.
Nutrition Facts
- Serving Size: 1/4 of the recipe
- Total number of serves: 4
- Calories: 565kcal
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 200mg
- Sodium: 780mg
- Carbohydrates: 66g
- Net Carbs: 63g
- Fiber: 3g
- Sugar: 3g
- Protein: 34g
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