Ingredients
Method
Cooking the Pasta
- Cook the spaghetti according to the package instructions in a large pot of boiling salted water until al dente.
Preparing the Shrimp
- While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat.
- Once the butter has melted, add the minced garlic and sauté for about a minute until fragrant—don’t let it brown.
- Add the peeled and deveined shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes to taste. Cook until the shrimp turns pink and opaque, roughly 3-4 minutes.
Combining Ingredients
- Drain the spaghetti, reserving a bit of the pasta water, and add the cooked pasta to the skillet with the shrimp.
- Pour in the lemon juice, tossing everything together to ensure the pasta is well-coated. If the mixture seems dry, add a splash of reserved pasta water.
Garnishing and Serving
- Remove the skillet from heat and stir in the chopped parsley. Serve hot, garnished with additional parsley or red pepper flakes as desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat gently on the stovetop with a splash of olive oil or butter to restore moisture and flavor. Consider substitutions like zucchini noodles or Halal chicken breast.