Ingredients
Here’s everything you need to serve about 4 people.
For the Pasta
- 12 oz (340 g) spaghetti
- 1 pound (450 g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5 garlic cloves, minced
- 2 cups (300 g) cherry tomatoes, halved
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon paprika
- Salt and black pepper, to taste
- ½ cup (50 g) freshly grated Parmesan cheese
- ½ cup reserved pasta water, as needed
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
Instructions
Bring a large pot of generously salted water to a boil. The water should taste lightly salty, like the sea, because this is your only chance to season the pasta itself. Add the spaghetti and cook according to the package directions until al dente, meaning tender with a slight bite in the center.
Before draining, scoop out and reserve ½ cup of pasta water. Don’t skip this step. Drain the pasta, but don’t rinse it, since rinsing washes away the surface starch that helps the sauce cling.
Pat the shrimp dry with paper towels. Excess moisture is the main enemy of well-cooked shrimp. Season them with paprika, salt, and black pepper, tossing so they’re evenly coated. The paprika adds a mild smokiness and a warm color.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. When the butter is melted and foaming, add the shrimp in a single layer. Don’t crowd the pan. Work in two batches if you need to.
Cook for about 1–2 minutes per side, until the shrimp turn pink and opaque. They should curl into a loose “C” shape. A tight “O” shape means they’re overcooked and will be rubbery. Remove the shrimp to a plate and set aside. They’ll finish cooking when you return them to the sauce.
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet, scraping up any browned bits from the shrimp, which are packed with flavor. Stir in the minced garlic and red pepper flakes. Cook for about 30 seconds, just until fragrant. Don’t let the garlic brown.
Add the halved cherry tomatoes. Cook for 4–5 minutes, stirring occasionally, until they soften and begin releasing their juices. You can gently press a few with the back of a spoon to help them break down. Those juices mingle with the garlic butter and become the base of your sauce.
Add a splash of the reserved pasta water and stir to combine. Reduce the heat to low, then gradually add the grated Parmesan, stirring constantly until a silky sauce forms. Adding the cheese slowly over low heat keeps it from clumping. If the sauce looks too thick, add more pasta water a tablespoon or two at a time until it reaches the consistency you like.
Add the cooked spaghetti to the skillet and toss with tongs until every strand is evenly coated in the garlic butter Parmesan sauce. If the pasta looks dry, loosen it with another splash of pasta water.
Return the shrimp to the skillet along with any juices that collected on the plate. Add the fresh lemon juice and half of the chopped parsley. Toss gently until everything is heated through, about 1 minute.
Remove from the heat. Sprinkle with the remaining parsley and some extra freshly grated Parmesan. Serve immediately while warm, with lemon wedges on the side if you like.