Lemon Garlic Shrimp Pasta

By Leite's Culinaria

Ingredients

Salt
1 pound bucatini pasta
1 to 1 1/2 pounds medium-size raw shrimp (peeled, deveined, and tails removed)
Freshly ground black pepper
2 tablespoons (1 oz) unsalted butter
3 to 4 tablespoons olive oil
1 garlic clove (minced)
1/4 teaspoon crushed red pepper flakes (optional)
2 to 3 teaspoons (about the zest from one large lemon) fresh lemon zest (preferably organic)
1/2 cup fresh lemon juice (plus more to taste)
1/2 cup Parmesan cheese (freshly grated, divided)
1/2 cup fresh parsley leaves

Prep Time15mins
Cook Time15mins
Servings4

Instructions

In a large pot of boiling salted water, cook the pasta until al dente, according to package directions.

Meanwhile, rinse the shrimp then pat dry with paper towel. Lightly sprinkle the shrimp with salt and pepper.

In a large skillet over medium heat, melt the butter and warm the oil. Add the shrimp and cook on one side for 2 to 3 minutes. Flip the shrimp and cook until almost cooked through, 1 to 2 minutes more.

Stir in the garlic and crushed red pepper and cook for about 30 seconds, being careful not to let the garlic brown or it will taste bitter. Stir in the lemon zest and juice.

Use tongs to grab the bucatini out of the pot and transfer it directly into the skillet with the shrimp. Before stirring, pour 1/4 cup of the Parmesan cheese over the pasta. Toss everything well and allow the pasta to cook in the sauce for a few minutes.

Add the fresh parsley and toss to combine. Add salt, pepper, lemon juice, and the remaining Parmesan cheese, to taste. Stir in a few tablespoons of pasta water while mixing everything together.