Garlic Shrimp Pasta
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Ingredients:
- 12 oz spaghetti or linguine
- 3 tbsp Extra Virgin Olive Oil (EVOO)
- 4 cloves garlic, minced
- 1 lb. large shrimp, peeled and deveined
- ¼ cup Champagne White Wine Vinegar
- ¼ tsp red pepper flakes (optional, for a bit of heat)
- ¼ cup fresh parsley, chopped
- Zest of 1 lemon
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest and set aside.
- In a large skillet, heat 2 tablespoons of EVOO over medium heat.
- Add the minced garlic and red pepper flakes (if using), and sauté for about 30 seconds, until fragrant.
- Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side, until pink and fully cooked. Remove the shrimp from the skillet and set aside.
- In the same skillet, reduce the heat to medium-low and add the Champagne White Wine Vinegar. Stir and let it reduce slightly for about 1-2 minutes.
- Add the remaining tablespoon of EVOO and stir to combine.
- Return the cooked pasta and shrimp to the skillet. Toss everything together to coat evenly in the sauce. If the mixture seems dry, add a splash of the reserved pasta water.
- Stir in the lemon zest and fresh parsley.
- Taste and adjust seasoning with additional salt, pepper, or a drizzle of EVOO, if needed.
- Serve immediately, garnished with grated Parmesan cheese, if desired.