Ingredients
1/2 lb. spaghetti (or any other type of pasta)
2 tbsp. extra-virgin olive oil
1 lb. small shrimp
2 clove finely chopped garlic
tsp. red pepper flakes
1/4 c. finely chopped flat-leaf parsley leaves
1/4 c. finely chopped mint leaves
1 tbsp. butter
1 1/2 tsp. finely grated lemon zest
Salt and freshly ground black pepper
Preparation
Step 1Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup pasta water, then drain spaghetti well.Step 2Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shrimp and cook, stirring often, until pink all over, about 2 minutes. Add garlic and red pepper flakes; cook until shrimp is just cooked through and garlic is fragrant, about 2 minutes. Add parsley, mint, butter, and lemon zest; stir until combined.Step 3Add spaghetti and reserved 1/2 cup pasta water to skillet; season to taste with salt and pepper. Cook, tossing constantly, until liquid thickens to form a sauce and spaghetti is hot throughout, about 1 to 2 minutes more. Transfer pasta and shrimp to 4 shallow bowls and serve immediately.
