# Components:
→ Pasta
01 - 12 ounces spaghetti
02 - Salt for pasta water
→ Shrimp
03 - 1 pound large shrimp, peeled and deveined
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper
→ Sauce & Aromatics
06 - 4 tablespoons unsalted butter
07 - 2 tablespoons extra-virgin olive oil
08 - 6 cloves garlic, minced
09 - 1/4 teaspoon red pepper flakes (optional)
10 - Zest of 1 lemon
11 - 2 tablespoons fresh lemon juice
12 - 1/4 cup dry white wine or seafood stock
→ Herbs & Garnish
13 - 1/4 cup chopped fresh parsley
14 - 2 tablespoons chopped fresh basil
15 - 1 tablespoon chopped fresh chives (optional)
16 - 1/4 cup grated Parmesan cheese (optional)
17 - Freshly ground black pepper, to taste
# Method:
01 - Bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before thoroughly draining and setting aside.
02 - While the pasta is cooking, pat the peeled and deveined shrimp thoroughly dry with paper towels. Season them evenly with sea salt and freshly ground black pepper.
03 - In a spacious skillet heated over medium-high heat, melt 2 tablespoons of butter with the extra-virgin olive oil. Arrange the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Cook for approximately 1 to 2 minutes per side, until they turn pink and opaque. Remove the seared shrimp from the skillet and set them aside on a plate.
04 - Reduce the skillet's heat to medium. Add the remaining 2 tablespoons of butter. Once melted, incorporate the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to let the garlic brown.
05 - Deglaze the skillet by pouring in the dry white wine or seafood stock, followed by the lemon zest and fresh lemon juice. Allow the mixture to simmer for 2 minutes, using a wooden spoon to scrape up any flavorful browned bits that have adhered to the bottom of the pan.
06 - Return the seared shrimp, along with any accumulated juices, to the skillet. Add the drained spaghetti and toss everything together to coat. If the sauce appears too thick, gradually add the reserved pasta water, a tablespoon at a time, until a silky, emulsified sauce forms.
07 - Remove the skillet from the heat. Stir in the chopped fresh parsley, fresh basil, and chives (if using). Add half of the grated Parmesan cheese (if using). Taste and adjust seasonings as needed.
08 - Serve the Garlic Butter Shrimp Pasta immediately. Garnish generously with additional fresh herbs, a final grind of black pepper, and the remaining Parmesan cheese.
