Garlic Shrimp Pasta Thirty Minutes (Print Version)

# Ingredients:

→ Seafood

01 - 454 grams medium shrimp, deveined, tails removed

→ Pasta

02 - 454 grams spaghetti noodles

→ Aromatics

03 - 6 cloves garlic, minced

→ Fats and Oils

04 - 56 grams unsalted butter
05 - 30 millilitres olive oil

→ Seasonings

06 - 1 tablespoon Italian seasoning
07 - 0.5 teaspoon freshly ground black pepper
08 - 0.25 teaspoon red pepper flakes
09 - Salt to taste

→ Fresh Herbs

10 - 15 grams fresh parsley, chopped
11 - 10 grams fresh basil, chopped

→ Other

12 - 240 millilitres reserved pasta water

# Instructions:

01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package instructions. Reserve 240 millilitres of pasta water before draining.
02 - While pasta cooks, wash and thoroughly pat shrimp dry. Season lightly with salt and black pepper.
03 - In a large skillet, melt butter over medium heat. Add shrimp in a single layer and cook 2-3 minutes per side until pink and opaque.
04 - Add minced garlic to the skillet and sauté for about 1 minute until fragrant, avoiding any browning.
05 - Drizzle olive oil into the skillet. Add drained spaghetti and pour in a small amount of reserved pasta water to loosen the mixture.
06 - Sprinkle in Italian seasoning, black pepper, red pepper flakes, and additional salt as needed. Toss until pasta is evenly coated and heated through, using more pasta water to adjust the sauce consistency. Taste and adjust seasonings if necessary.
07 - Transfer to serving bowls and garnish with chopped parsley and basil. Serve immediately.

# Notes:

01 - Shrimp can be fresh or frozen; if frozen, fully thaw and pat dry for optimal texture.
02 - Linguine or fettuccine may be substituted for spaghetti; short pasta shapes are also suitable.
03 - Adjust red pepper flakes to control heat or substitute with a pinch of smoked paprika for a milder dish.
04 - For a dairy-free adaptation, replace butter with plant-based alternative or a splash of dry white wine.
05 - Brighten the final dish with a squeeze of fresh lemon juice prior to serving.
06 - Avoid overcooking the shrimp to maintain tenderness; remove from heat as soon as they turn opaque.
07 - Reserved pasta water enhances the sauce’s silkiness and aids in emulsification.
08 - Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently with a small amount of water or olive oil.

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