Description
A zesty and flavorful Firecracker Shrimp Pasta combining perfectly cooked whole wheat spaghetti with spicy shrimp sautéed in garlic, red pepper flakes, and a tangy lemon-infused sauce, topped with freshly grated Parmesan cheese for a satisfying and easy weeknight meal.
Ingredients
Scale
Shrimp and Sauce
- 1 pound shrimp, deveined
- 4 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- ½ cup reserved pasta water
Pasta
- 8 oz whole wheat spaghetti
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook Pasta: Boil salted water in a large pot. Add whole wheat spaghetti and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water before draining the pasta.
- Sauté Aromatics: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add minced garlic and 1 teaspoon of red pepper flakes, sautéing until fragrant, about 1-2 minutes.
- Cook Shrimp: Add the deveined shrimp to the skillet. Cook until they turn pink and opaque, about 3-4 minutes, ensuring they are evenly cooked.
- Create Sauce: Squeeze 2 tablespoons of fresh lemon juice over the shrimp, then gradually stir in the reserved pasta water to create a light, flavorful sauce.
- Toss Pasta: Add the drained spaghetti to the skillet and mix well to coat the pasta with the sauce and shrimp. Simmer together for another minute to meld the flavors.
- Finish and Serve: Remove the skillet from heat and sprinkle ½ cup freshly grated Parmesan cheese over the pasta. Toss gently before serving to evenly distribute the cheese.
Notes
- You can adjust the amount of red pepper flakes to control the spice level of the dish.
- Using whole wheat spaghetti increases the fiber content making the dish more nutritious.
- Reserve some pasta water to help create a cohesive sauce that clings to the pasta and shrimp.
- For a creamier texture, you can add a splash of heavy cream or substitute Parmesan with Pecorino Romano cheese.
- Serve immediately for the best flavor and texture as the pasta can absorb the sauce and dry out if left too long.
