Ingredients
→ Seafood
450 g medium shrimp, deveined and tails removed
→ Pasta
450 g spaghetti, uncooked
→ Aromatics
6–8 garlic cloves, finely minced
→ Fats
60 ml unsalted butter
Olive oil, approximately 3 tablespoons, divided
→ Seasonings
Italian seasoning, to preference
Freshly ground black pepper, to taste
Red pepper flakes, to taste
Fine sea salt, to taste
→ Herbs
Fresh herbs, optional, chopped, to taste
Instructions
Bring a large pot of salted water to a boil. Drizzle in olive oil and add fresh herbs if desired. Add the spaghetti and cook until tender, about 9–11 minutes. Reserve 240 ml of pasta water. Drain and set aside.
While the pasta cooks, rinse and pat dry the prepared shrimp.
Melt the butter in a large skillet over medium heat. Add shrimp and cook until beginning to turn pink and curl, about 2–3 minutes.
Add minced garlic to the skillet. Continue sautéing with the shrimp for 5–7 minutes until shrimp are pink and opaque.
Drizzle in remaining olive oil. Add cooked pasta to the skillet with shrimp. Sprinkle in Italian seasoning, black pepper, red pepper flakes, and salt. Pour in 60 ml of reserved pasta water to moisten, adding more as needed.
Toss mixture thoroughly over medium heat until pasta is evenly coated and heated through. Garnish with additional fresh herbs if desired and serve immediately.
Notes
Use freshly grated parmesan and a final drizzle of extra-virgin olive oil for enhanced flavor.
