1-Preparing the Shrimp and Ingredients: First, place the clean, dry shrimp in a bowl with baking soda, kosher salt, black pepper, and crushed red pepper. Mix well and let it sit for 10 minutes to enhance the shrimp’s texture. Next, zest the lemon and save the juice, then slice the garlic and mince the parsley to have everything ready for cooking.

2-Cooking the Pasta: Boil the spaghetti in salted water use about 2 tablespoons of kosher salt per gallon to 1 minute less than al dente for the perfect chew. Reserve at least 1 cup of pasta water before draining, as it’s crucial for creating a silky sauce later.

3-Sautéing the Shrimp and Building the Sauce: Heat a large pan over medium heat with the olive oil, then add the shrimp and sauté for 3-4 minutes until opaque and firm, flipping after 2 minutes. Remove the shrimp and keep it warm under foil. In the same pan, sauté the garlic until golden, about 2-3 minutes, adding more oil if needed.

4-Combining Everything: Add 1/2 cup of the reserved pasta water to the pan, scraping up the flavorful bits from the bottom. Then, add the pasta and butter, cooking for about 1 minute while tossing to coat. Return the shrimp to the pan, stir in the parsley, lemon juice, and zest, and mix everything together. Taste and adjust salt, pepper, and crushed red pepper as needed, adding more pasta water if the sauce seems too dry. Serve right away for the best flavor. For more ideas on simple dishes, check out our easy pasta recipes on the blog.