Ingredients
Equipment
Method
- Cook the fettuccine or spaghetti in a large pot of boiling salted water according to package directions until al dente. Keep 1 cup of the pasta water, then drain the pasta and set it aside.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and season with salt and black pepper. Cook the shrimp for about 2 to 3 minutes per side until it turns pink and opaque. Remove the shrimp from the skillet and set it aside.
- Add the remaining 2 tablespoons of butter to the same skillet. When the butter melts, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant. Watch carefully to prevent the garlic from burning.
- Add the lemon zest, lemon juice, and dried oregano to the skillet. Stir to combine. Return the shrimp to the skillet along with the cooked pasta. Toss everything together, adding some of the reserved pasta water to form a smooth sauce.
- Taste the dish and adjust the seasoning with more salt, pepper, or lemon juice if you want. If the pasta seems dry, add more of the reserved pasta water.
- Remove the skillet from the heat, sprinkle with fresh parsley, and toss gently. Serve immediately, topping with grated Parmesan cheese if you like.
Nutrition
Notes
This recipe is a great base for a light, clean meal. If you are looking to add more vegetables, consider tossing in some wilted spinach or steamed asparagus along with the pasta in step 4.