Ingredients
Scale
- 12 oz spaghetti
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp chili flakes
- Zest and juice of 1 lemon
- 2 tbsp butter
- 1/4 cup heavy cream
- 1/4 cup grated parmesan
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Cook spaghetti in salted water until al dente; drain and reserve 1/4 cup pasta water.
- In a large skillet, heat olive oil over medium heat; add garlic and chili flakes and sauté 1 minute.
- Add shrimp and cook until pink, 2-3 minutes per side.
- Stir in lemon zest, lemon juice, butter, cream, and parmesan; simmer until sauce thickens slightly. Adjust with reserved pasta water if needed.
- Toss cooked pasta with the sauce; season with salt and pepper. Garnish with parsley and serve.
Notes
- For gluten-free, use your favorite gluten-free pasta.
- To make dairy-free, substitute with olive oil and coconut cream.
- Increase chili flakes for more heat.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Method: Stovetop
- Cuisine: Italian-inspired, modern American
- Diet: Pescatarian
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 180 mg
