Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using), and cook for about 1 minute, until fragrant, being careful not to burn the garlic.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
Pour in the white wine (or chicken broth) and lemon juice. Bring to a simmer and cook for 1-2 minutes, allowing the sauce to reduce slightly.
Season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
Add the drained pasta to the skillet and toss to coat with the sauce. Stir in half of the chopped parsley.
Serve immediately, garnished with the remaining parsley. Optionally, sprinkle with grated Parmesan cheese (not dairy-free).
For a richer sauce, add a tablespoon of heavy cream at the end.
Be careful not to overcook the shrimp, as it will become rubbery.
Adjust the amount of garlic and red pepper flakes to your liking.
If you don't have white wine, you can use chicken broth or simply omit it.
Serve with crusty bread for dipping in the sauce.
To make ahead, cook the pasta and shrimp separately, then combine them just before serving. Reheat gently.
The reserved pasta water is starchy and helps the sauce cling to the pasta. Don't skip this step!
• Seafood (Italian-American)
• Approximately 450-550 calories
• 10 minutes (Easy)
• 25 minutes
• $15-$20
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