Ingredients
Equipment
Method
- Cook the spaghetti in a large pot of boiling salted water according to package directions. Drain the pasta and keep one cup of the pasta water.
- Melt two tablespoons of butter in a large skillet over medium high heat. Add the shrimp, salt, and crushed red pepper. Cook for 2 to 3 minutes on each side until the shrimp turns opaque pink. Remove the shrimp from the skillet and set it aside on a plate.
- Reduce the heat to medium. In the same skillet, add the remaining butter and the garlic. Cook for about one minute until the garlic smells fragrant. Add the parmesan cheese, lemon juice, and the reserved pasta water. Stir everything together to form a sauce.
- Add the cooked spaghetti to the skillet and toss it with the sauce. Place the shrimp on top and toss again to combine all ingredients.
- Garnish the dish with chopped parsley and serve right away.
Nutrition
Notes
Store any leftovers in an airtight container. Leftovers keep for about 3 days in the refrigerator. You can use any gluten-free pasta if you need a gluten-free version. To make the sauce creamier, substitute some of the reserved pasta water with milk.