Ingredients:

  • 12 oz. spaghetti (340 g)
  • Salt (for pasta water)
  • 1 lb. large shrimp, peeled and deveined (450 g)
  • 2 tablespoons olive oil (30 ml)
  • Salt and pepper, to taste
  • 3 tablespoons unsalted butter (42 g)
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 cup heavy cream (240 ml)
  • 1/2 cup grated Parmesan cheese (50 g)
  • 1 tablespoon lemon juice (15 ml)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Boil a large pot of salted water.
  2. Add spaghetti and cook until al dente, about 8-10 minutes.
  3. Reserve 1/2 cup pasta water, then drain and set aside.
  4. In a large skillet, heat olive oil over medium-high heat.
  5. Season shrimp with salt and pepper; add to the skillet.
  6. Sauté for 2-3 minutes until shrimp turn pink and opaque; remove and set aside.
  7. In the same skillet, melt butter over medium heat.
  8. Add minced garlic and red pepper flakes; sauté for 1-2 minutes until fragrant.
  9. Pour in heavy cream; bring to a gentle simmer, stirring continuously.
  10. Stir in grated Parmesan cheese, mixing until melted and smooth, adding reserved pasta water if needed to thin the sauce.
  11. Add the cooked spaghetti and shrimp to the sauce; toss to coat evenly.
  12. Stir in lemon juice and adjust seasoning with salt and pepper.
  13. Divide the pasta among plates; garnish with fresh parsley.
  14. Enjoy immediately.