Creato con AI
Sicilian Devilish Garlic Butter Shrimp Pasta
40 min 571 kcal a porzione Medio
Ingredienti
4 Porzioni
- whole wheat spaghetti400 g
- large shrimp, raw, peeled, deveined, butterflied600 g
- unsalted butter3 tablespoons
- garlic, minced5 cloves
- extra virgin olive oil1 tablespoon
- chili flakes1 teaspoon
- lemon, zested and juiced1 whole
- fresh parsley, chopped2 tablespoons
- sea salt1 teaspoon
- black pepper0,5 teaspoon
Istruzioni
- 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
While the pasta cooks, pat the shrimp dry with paper towels and season lightly with a pinch of sea salt and black pepper.
- 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
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
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
Return the shrimp to the skillet and toss everything together. Season with the remaining sea salt and black pepper to taste.
- 7
Remove from heat and sprinkle with chopped fresh parsley.
