Method:

Boil the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain, reserving a cup of pasta water.

Prepare the Shrimp: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant. Be careful not to burn the garlic.

Cook the Shrimp: Add the shrimp to the pan, cooking for 3-4 minutes, turning once, until they are pink and opaque. Add the white wine (or broth) and cook for another 2 minutes, allowing the sauce to reduce slightly.

Combine the Pasta and Shrimp: Add the cooked pasta to the skillet with the shrimp. Toss to combine, adding some reserved pasta water if the sauce is too thick. Stir in the lemon zest, juice, and chopped parsley.

Serve: Taste and adjust the seasoning with salt and pepper. Serve the pasta in bowls, garnishing with extra parsley or lemon slices if desired.

Variations and Tips:

Vegetarian Version: Swap the shrimp for sautéed mushrooms or zucchini for a lighter alternative.

Gluten-Free Option: Use gluten-free pasta instead of regular spaghetti or linguine.

Add Veggies: You can add cherry tomatoes or spinach to the dish for more color and flavor.

Substitutions:

Dairy-Free: This recipe is naturally dairy-free, so no substitutions are necessary for this.

Paleo-Friendly: Skip the pasta and serve the shrimp with zucchini noodles or cauliflower rice for a low-carb option.

Notes on What to Expect:

The shrimp will be tender, and the pasta will absorb all the beautiful flavors of the garlic, olive oil, and lemon. The optional white wine or broth will add richness to the dish, creating a silky sauce that clings to every bite.