- Boil the Pasta:
- Add spaghetti to a large pot of salted boiling water. Drizzle in a bit of olive oil and toss in some fresh herbs like parsley or basil if you have them. This gives the pasta subtle flavor as it cooks. Stir occasionally and cook until the noodles are al dente. Reserve one cup of pasta water before draining.
- Prepare the Shrimp:
- While the noodles cook wash the shrimp thoroughly and pat them dry. Spread out on a plate and season lightly with salt and a pinch of pepper if desired. This helps each piece stay juicy and seasoned.
- Cook the Shrimp:
- Melt butter over medium heat in a wide skillet. Once foaming add the shrimp in a single layer. Cook for two to three minutes until the first side turns bright pink and just begins to curl. Flip each shrimp using tongs to cook the second side evenly.
- Add the Garlic:
- Scatter in the minced garlic all around the shrimp. Stir gently letting the garlic cook until fragrant about a minute more. The buttered garlic will coat everything and build an amazing base of flavor but be careful not to let it brown.
- Finish and Toss:
- Add a drizzle of olive oil to the skillet then slide in the drained pasta. Pour in a small amount of reserved pasta water just to loosen everything. Sprinkle in Italian seasoning cracked pepper red pepper flakes and a bit of salt. Toss and mix until each noodle is coated and everything is heated through. Taste and adjust the seasonings as needed.
- Serve:
- Twirl onto plates and shower with extra herbs if desired. Eat right away for the brightest freshest flavor.
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