Instructions
Step 1: Cook the spaghetti according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Step 2: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then add to the pan and cook for 2-3 minutes per side until pink. Remove shrimp and set aside.
Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant.
Step 4: Pour in the white wine and broth, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes.
Step 5: Stir in the lemon juice and return the shrimp to the skillet. Cook for another 1-2 minutes until heated through.
Step 6: Add the cooked pasta to the skillet and toss to combine. If the sauce seems too thick, add a splash of reserved pasta water to reach your desired consistency.
Step 7: Taste and adjust seasoning as needed. Divide among serving bowls and garnish with fresh parsley and Parmesan cheese.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that shrimp is best enjoyed fresh, so try to serve this dish the same day you prepare it.
To reheat, place the pasta in a skillet over medium heat and add a splash of broth or water to restore moisture. Stir gently for 2-3 minutes until warmed through. Avoid using the microwave, as it can make the shrimp rubbery.
This dish does not freeze well due to the delicate texture of the shrimp and the sauce, so plan to enjoy it within a day or two of cooking.
Continue on the next page