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Ingredients
- 400 g Spaghetti
- 500 g Shrimp (peeled)
- 4 cloves garlic
- 1 chili pepper
- 4 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- ½ bunch flat-leaf parsley
- 40 g Parmesan (grated)
- 1 tsp salt
Method
- 1Cook the spaghetti al dente in plenty of boiling salted water (approx. 4-5 liters with 40 g salt). Before draining, set aside about 100 ml of the pasta water.
- 2Peel the shrimp (if necessary), halve or quarter them depending on their size, and mix with a little lemon juice in a small bowl.
- 3Peel the garlic and cut into thin slices. Deseed the chili pepper and cut into thin rings.
- 4Pour the olive oil into a cold pan, add the garlic and chili, and slowly heat over medium heat. Sauté gently for about 4 minutes, stirring frequently. Then add the reserved pasta water and simmer for another 4 minutes.
- 5Add the cooked spaghetti and shrimp to the pan. Mix everything well and cook for about 1 minute until the shrimp are translucent pink. Remove from heat, stir in freshly grated Parmesan and chopped parsley, and serve immediately.
