Serves 6

 

1 pound pasta or 3 cups cooked rice

coarse salt

2 tablespoons EVOO, plus more for drizzling

2 pounds large shrimp, peeled and deveined

freshly ground black pepper

5 garlic cloves, minced

½ teaspoon crushed red pepper flakes, plus more for garnish

1 ½ tablespoons freshly grated lemon zest

¼ cup white wine

juice of 1 lemon

¼ cup fresh parsley leaves

 

bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving ½ cup of the pasta water.

 

Meanwhile, heat a large sauté pan over high heat. Add 1 ½ tablespoons of the oil and swirl it to coat the pan. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over; add the remaining 1 ½ tablespoons of oil, the garlic, and the red pepper flakes.   Stir constantly for 1 to 2 minutes, regulating the heat to avoid burning the garlic.

 

Add the lemon zest ad white wine to the shrimp. Stir to reduce the wine slightly. Add the lemon juice, cooked pasta, and reserved pasta water to the pan. Toss to combine. Remove from the heat and sprinkle with the parsley. Serve with a drizzle of olive oil and extra red pepper flakes on each serving.