AuthorShaina NandCategoryPastaFew ingredients, bold taste, can't go wrong with this one. 20 minutes total prep and cook time.
Boil your capellini pasta. The image shows how you can measure your pasta. One spoonful of dry pasta is 1 serving and this recipe is for 4 servings. You can use any pasta but try to use a thin pasta such as angel hair, capellini or spaghettini as this is meant to be a light and simple pasta.
Heat your pan over medium heat. Add in the butter. Once it starts to sizzle, add in the oil, garlic and chili flakes. Once it turns into a golden color, you can add in the shrimp.
Mix well and add in the seasonings, parsley, some lemon zest and the juice from half the lemon.
Add some of the pasta water in, not too much. Approximately 1/4 cup of it. If it seems like it is getting dry, add more butter. The main ingredient of this dish is the butter, so don't be scared to use more.
Once the shrimps are cooked, add in the cheese and mix well. Add the pasta in and toss. Taste test it. Add in a little more pasta water if it starts to stick or get dry, some more seasonings if you need and the juice from the other half of the lemon. I added more lemon zest on top as well. At this point, you can turn the heat off and just toss everything together and serve! Enjoy.
Ingredients
Directions
Boil your capellini pasta. The image shows how you can measure your pasta. One spoonful of dry pasta is 1 serving and this recipe is for 4 servings. You can use any pasta but try to use a thin pasta such as angel hair, capellini or spaghettini as this is meant to be a light and simple pasta.
Heat your pan over medium heat. Add in the butter. Once it starts to sizzle, add in the oil, garlic and chili flakes. Once it turns into a golden color, you can add in the shrimp.
Mix well and add in the seasonings, parsley, some lemon zest and the juice from half the lemon.
Add some of the pasta water in, not too much. Approximately 1/4 cup of it. If it seems like it is getting dry, add more butter. The main ingredient of this dish is the butter, so don't be scared to use more.
Once the shrimps are cooked, add in the cheese and mix well. Add the pasta in and toss. Taste test it. Add in a little more pasta water if it starts to stick or get dry, some more seasonings if you need and the juice from the other half of the lemon. I added more lemon zest on top as well. At this point, you can turn the heat off and just toss everything together and serve! Enjoy.
What’s the difference between parmesan and parmiago romano? what brands do you recommend for just parmesan cheese?
I made a mistake – it’s called Parmigiano reggiano which is supposed to be the real thing and more flavour because it’s parmesan – make sure it’s fresh! Doesn’t matter brand, as long as it’s fresh and usually most groceries stores have fresh grated parmesan in a container or wrapped in plastic which you can grate.
Romano cheese is not the real thing, sorry about my typo! But I have used it before in my cooking and I find it still tastes delicious.