Step-By-Step Instructions
Cook pasta: Boil in salted water until al dente. Reserve 1/2 cup cooking water; drain.
Season shrimp: Pat dry, then toss with paprika, salt and pepper.
Sear: Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Sear shrimp 1–2 minutes per side until pink and opaque. Transfer to a plate.
Sauté aromatics: Add garlic (and red pepper flakes) to the skillet; cook 30–60 seconds until fragrant.
Toss: Return shrimp; add pasta, remaining 1 tbsp butter, Parmesan and lemon juice. Toss, loosening with splashes of reserved pasta water until silky and lightly saucy.
Finish: Off heat, stir in parsley. Taste and adjust seasoning and lemon. Serve immediately with extra Parmesan and lemon wedges.
Tips & Variations
Creamy option: Stir in 1/4 cup heavy cream or 2 tbsp cream cheese after the garlic for a richer sauce.
Add veg: Toss in baby spinach, blistered cherry tomatoes, or steamed broccoli florets.
Swap protein: Use sea scallops (quick sear) or sliced chicken breast (cook through before garlic).
Don’t overcook shrimp: Pull them as soon as they curl and turn opaque; they’ll finish as you toss the pasta.
Recipe by tinsuf • Share your plate! 🍤🍝
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