Instructions
Step 1: Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
Step 2: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper.
Step 3: Add shrimp to the hot skillet and cook for 1.5 to 2 minutes per side until just opaque. Transfer shrimp to a plate.
Step 4: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly.
Step 5: Pour in white wine and lemon juice, scraping up any browned bits from the pan. Let simmer for 2 minutes.
Step 6: Add red pepper flakes and Italian seasoning to the sauce. Return shrimp to the skillet and toss to coat.
Step 7: Add cooked pasta to the skillet and toss everything together. Add reserved pasta water as needed to create a light sauce.
Step 8: Remove from heat and stir in fresh parsley. Taste and adjust seasonings.
Step 9: Serve immediately topped with Parmesan cheese and lemon zest.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The shrimp and pasta are best enjoyed fresh, but refrigerated portions work wonderfully in a quick lunch.
To reheat, gently warm on the stovetop over medium heat with a splash of water or broth to restore the sauce consistency. Avoid using the microwave as it can make the shrimp tough and rubbery.
This dish does not freeze well due to the delicate texture of the shrimp and the sauce-based nature of the pasta. Enjoy it fresh for the best results.
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