Garlic Shrimp Pasta

Ingredients (2 servings)

• Spaghetti 200 g
• Medium-Large shrimp (20/40 count), peeled & deveined, 16 pieces (8 per person → 25 g protein each)
• Garlic 6 cloves, thinly sliced
• Olive oil 2 tbsp
• 2 dried chili peppers (or a pinch of red pepper flakes)
• Salt and black pepper
• Parmesan cheese 20 g (about 4 tbsp grated)
• Fresh basil leaves (a handful)
• (Optional) chopped parsley, a squeeze of lemon juice

Instructions

1. Cook the pasta

   • Bring a large pot of salted water to a boil.

   • Cook spaghetti 1 minute less than package directions.

   • Reserve ½ cup pasta water, then drain.

2. Prepare the shrimp

   • Pat dry with paper towels.

   • Season lightly with salt and pepper.

3. Make the garlic oil

   • Heat olive oil in a pan over low heat.

   • Add sliced garlic and chili, cook until garlic is lightly golden.

   • Add shrimp and sauté until pink on both sides.

4. Combine

   • Add drained pasta to the pan.

   • Pour in reserved pasta water and toss over medium heat until the sauce turns silky (oil + starch = light emulsion).

   • Adjust seasoning with salt and pepper.

5. Finish

• • Toss in fresh basil.

  • Plate, sprinkle Parmesan generously, and add parsley or lemon juice if desired.

  • Serve immediately

Kick Point: Why Pasta Water?
Pasta water is full of starch from the noodles.

• The starch binds the oil to the pasta, making the sauce creamy and light.

• Without it → the dish tastes oily.

• With it → the sauce coats every strand of spaghetti.

Nutrition (per 1 serving)

• Calories: ~671 kcal

• Protein: ~48 g

• Carbohydrates: ~78 g

• Fat: ~18 g