Cook and Scale
Spaghetti with Garlic Shrimp
4 servings · 25 min total
Fast and fragrant: spaghetti tossed with sweet shrimp, golden garlic, chili and a bright hit of lemon. A trattoria favourite in 25 minutes.
Ingredients
- 400 g spaghetti
- 400 g shrimp, peeled
- 5 tbsp olive oil
- 4 garlic, sliced
- 1 tsp chilli flakes
- 1 dl white wine
- 1 lemon, juiced
- fresh parsley to taste
- salt to taste
- black pepper to taste
Contains: Gluten, Crustaceans, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Cook the spaghetti — Cook the spaghetti in salted boiling water for 10 minutes until al dente, reserving a cup of pasta water.
- 2.
Sauté the garlic shrimp — Meanwhile warm the olive oil with the sliced garlic and chili over low heat for 3 minutes until fragrant, then add the shrimp and fry 2 minutes until just pink.
- 3.
Deglaze with wine and lemon — Pour in the white wine and lemon juice and let it bubble for 2 minutes to make a light sauce.
- 4.
Toss pasta with the sauce — Drain the spaghetti and toss it into the pan with a splash of pasta water, stirring to emulsify. Fold in the parsley, season and serve immediately.