Pasta
Garlic shrimp pasta
Spaghetti, shrimp, garlic, olive oil. From the seafood case.
25 minServes 4
Ingredients
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- 1 lbBarilla spaghetti
- 1 lbshrimp, peeled
- 6garlic cloves, sliced
- ⅓ cupGoya olive oil
- ¼ cupparsley, chopped
- 1lemon
- ½ tspBadia crushed red pepper
- 1 tspsalt
How to make it
- 1
Bring a large pot of water to a boil. Add 1 Tbsp salt. Add the spaghetti and cook 1 minute less than the box says (usually 8–9 minutes). Scoop out 1 cup of the starchy water, then drain.
- 2
Meanwhile, peel the shrimp if needed and pat dry. Slice the garlic into thin coins. Chop the parsley. Cut the lemon in half.
- 3
Heat the olive oil in a wide skillet over medium. Add garlic and red pepper flakes. Cook 1–2 minutes until fragrant, not brown. Add the shrimp in a single layer. Cook 2 minutes, flip, 1 minute more until pink.
- 4
Add the drained pasta, a splash of pasta water, lemon juice, and parsley. Toss 1 minute so the sauce coats every strand. Add more pasta water if it looks dry. Taste for salt. Serve at once.