This is the kind of pasta that works beautifully when dinner needs to happen quickly. Keep the spaghetti just al dente and sauté the shrimp briefly so they stay tender rather than turning rubbery; the garlic and parsley do the rest.

INGREDIENTS

• 12 medium shrimp, fresh or frozen
• 10½ oz (300 g) spaghetti
• 4 garlic cloves, finely chopped
• 1 bunch parsley, finely chopped
• 2 tbsp butter or margarine
• Salt, to taste
• Black pepper, to taste

PREPARATION

1. Cook the spaghetti in salted water until al dente.
2. Drain, reserving a little pasta water.
3. Finely chop the garlic and parsley.
4. Melt the butter in a skillet and gently sauté the garlic and parsley.
5. Add the shrimp and sauté briefly on both sides until cooked through.
6. Toss the spaghetti with the garlic mixture.
7. Add a splash of pasta water if needed.
8. Top with the shrimp and serve immediately.

STRUCTURED METADATA

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

Calories: ~500 kcal per serving

Difficulty: Easy