Sicilian Devilish Garlic Butter Shrimp Pasta

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the whole wheat spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

2. 2

   While the pasta cooks, pat the shrimp dry with paper towels and season lightly with a pinch of sea salt and black pepper.

3. 3

   In a large skillet over medium heat, add the extra virgin olive oil and 1 tablespoon of the unsalted butter. Once melted, add the minced garlic and chili flakes. Sauté for 1 minute until fragrant, being careful not to brown the garlic.

4. 4

   Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until pink, then flip and cook for another 1-2 minutes until just cooked through. Remove the shrimp from the skillet and set aside.

5. 5

   In the same skillet, add the remaining 2 tablespoons of unsalted butter. Once melted, add the cooked spaghetti, lemon zest, and lemon juice. Toss to coat, adding reserved pasta water a little at a time if needed to create a silky sauce.

6. 6

   Return the shrimp to the skillet and toss everything together. Season with the remaining sea salt and black pepper to taste.

7. 7

   Remove from heat and sprinkle with chopped fresh parsley.

8. 8

   Serve immediately, garnished with extra chili flakes and lemon wedges if desired.