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Shrimp Spaghetti with Starchy Pasta Water

This shrimp spaghetti recipe leverages the magic of pasta water to create a silky, cohesive sauce that clings beautifully to each strand of noodles. Fresh shrimp and garlic are sautéed to tender perfection, then tossed with al dente spaghetti, lemon, and a splash of starchy water for a bright, restaurant-quality finish. The final dish boasts a glossy, flavorful coating with a tender bite and vibrant citrus notes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 400 g dried spaghetti preferably high quality
  • 500 g large shrimp peeled and deveined
  • 4 cloves garlic fresh, smashed and minced
  • 1 lemon lemon zest and juice
  • 3 tbsp olive oil extra virgin preferred
  • 1/4 tsp red pepper flakes optional, for subtle heat
  • Salt to taste salt for boiling water and seasoning
  • Fresh parsley for garnish parsley chopped

Equipment

  • Large pot
  • Deep skillet or sauté pan
  • Tongs
  • Slotted spoon

Method
 

  1. Bring a large pot of salted water to a rolling boil, adding about 1-2 tablespoons of salt for flavor. Add the spaghetti and cook until just al dente, about 8 minutes, stirring occasionally. Before draining, scoop out about 1 cup of the starchy pasta water and set aside, then drain the noodles.
  2. While the pasta cooks, pat your shrimp dry with paper towels. Heat a deep skillet over medium heat and pour in 2 tablespoons of olive oil. Once shimmering, add the shrimp in a single layer, cooking for 2-3 minutes until they turn pink and start to curl. Flip and season with a pinch of salt and red pepper flakes, cooking for another 1-2 minutes until opaque. Remove the shrimp and set aside.
  3. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, with a bright aroma filling the air. Be careful not to let the garlic brown too much. Squeeze in the lemon juice, add the lemon zest, and stir quickly to combine.
  4. Add the cooked pasta to the skillet, then pour in about 1/4 cup of the reserved pasta water. Toss vigorously with tongs to emulsify the sauce, creating a glossy and slightly saucy coating on the noodles. The starch in the water helps everything cling together beautifully.
  5. Return the cooked shrimp to the skillet and toss to combine. Warm everything through for about 1 minute, ensuring the shrimp stay tender and plump. If the mixture looks dry, add a little more reserved pasta water for extra silkiness.
  6. Taste and adjust seasoning with more lemon juice, salt, or red pepper flakes as desired. Finish with a drizzle of olive oil and sprinkle chopped parsley over the top for a fresh, vibrant touch. Serve immediately for the best texture and flavor.

Notes

For extra flavor, add a splash of white wine during sautéing garlic. Use fresh lemon for the brightest citrus aroma. Be careful not to overcook the shrimp—they cook quickly and turn rubbery if left too long.