Lemon Garlic Shrimp Pasta

Instructions

1. Step 1

   Bring the water to a boil in the stockpot over high heat. Add 1 tbsp (20 gr) salt.

   Ingredients used: 20.0 gr Salt, 2880.0 ml Water

   Cookware: Stockpot

2. Step 2

   Add the spaghetti and boil until al dente, stirring occasionally.

   Timer: 9 min (fixed)

   Ingredients used: 340.0 gr Spaghetti

   Cookware: Stockpot, tongs

3. Step 3

   Reserve 240 ml pasta cooking water, then drain the spaghetti.

   Cookware: colander, measuring cup, Stockpot

4. Step 4

   Pat the shrimp dry in the mixing bowl. Season with the remaining ½ tsp (3 gr) salt and the black pepper.

   Ingredients used: 2.0 gr Ground Black Pepper, 3.0 gr Salt, 450.0 gr Shrimp

   Cookware: mixing bowl

5. Step 5

   Heat the olive oil in the skillet over medium heat. Add the seasoned shrimp in one layer and cook, turning once, until opaque and 63°C internally; transfer them to a clean plate.

   Timer: 4 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil

   Cookware: plate, skillet, tongs

6. Step 6

   Reduce to low heat and melt the butter in the skillet. Add the garlic and chili pepper, then cook until fragrant without browning the garlic.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Chili Pepper, 20.0 gr Garlic, 45.0 gr Unsalted Butter

   Cookware: skillet, tongs

7. Step 7

   Stir in the lemon zest, lemon juice, and 240 ml reserved pasta cooking water. Simmer over medium heat until the sauce begins to thicken.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Lemon

   Cookware: citrus juicer, skillet, tongs, zester

8. Step 8

   Add the drained spaghetti, cooked shrimp, and parsley to the skillet. Toss over low heat until evenly coated and heated through, then serve immediately.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Parsley

   Cookware: Chef Knife, cutting board, skillet, tongs