Super fast and really easy – this dish is perfect for a date night at home or when you don’t want to spend forever in the kitchen.  I’ve made this dish, or variations of it about a bazillion times and I think I’ve finally nailed it!  Be sure and have all your ingredients ready. to. go!  It goes fast and the last thing you want is overcooked shrimp (barf) or mushy pasta (double barf).  And don’t forget to save that pasta water!  It’s key for the sauce and to make sure your dish doesn’t get dried out!  Slippery noodles please!  Salud!


1 lb raw shrimp, deveined, tail off

1 lb spaghetti

5 cloves garlic, thinly sliced

1 bunch Italian flat leaf parsley, chopped, reserving 1 tablespoon for garnish

Zest and juice of 1 lemon

Pinch crushed red pepper

3-4 T butter

Olive oil

Salt and pepper

Freshly grated parmesan for garnish


Generously salt a big pot of water and cook spaghetti a few minutes under al dente.

Meanwhile, on medium low heat, saute garlic in 2-3 tablespoons of olive oil, being careful to not let it brown or burn.  Add crushed red pepper and parsley, saute for 30 seconds.  Add shrimp in a single layer and season with salt and pepper.  Saute for 1 minute, then add hot pasta on top, along with lemon zest and juice, butter and about ½ cup pasta water.  Saute shrimp and pasta for a few minutes, just until shrimp are cooked through.  Add more pasta water if needed to create a sauce and so pasta doesn’t dry out.

Serve in bowls with freshly grated parmesan and a sprinkling of parsley.