Ingredients
1 pound spaghetti
4 garlic cloves minced
1 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/4 cup olive oil divided
1 pound large shrimp peeled, deveined
1/4 cup dry white wine
1 tablespoon fresh lemon juice
4 tablespoons unsalted butter
1/2 cup shaved parmesan cheese
1 cup green peas frozen
parsley optional
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
Add the garlic, salt, red pepper flakes, 1/2 of the olive oil, and shrimp to a bowl and let marinate for 60 minutes.
Cook the pasta one minute shy of the instructions on the box (about 7-8 minutes).
Heat a large skillet over medium-high heat and the other half of the olive oil. Add the shrimp (reserve the marinade) to the pan, cooking on each side for 1-2 minutes.
Remove the shrimp from the pan, add in the wine and lemon juice and cook for 3-4 minutes or until reduced by half before adding in the butter and the peas, cooking, and additional 3-4 minutes.
Add the shrimp, pasta, marinade, and Parmesan cheese to the pan, toss to coat and serve with parsley as a garnish if desired.
