Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente (usually about 8-10 minutes). Reserve about 1 cup of the pasta water, then drain the pasta in a colander.

Prepare the Shrimp:

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.

Add the Shrimp:

Increase the heat to medium-high and add the shrimp to the skillet. Season with salt, pepper, and red pepper flakes if using. Cook for about 3-4 minutes, stirring occasionally until the shrimp turn pink and opaque.

Create the Sauce:

Pour in the white wine (if using) and cook for an additional 2 minutes, allowing the alcohol to evaporate. Add the lemon zest and lemon juice to the shrimp, stirring well to combine.

Combine Pasta and Sauce:

Add the drained pasta to the skillet, tossing gently to coat the pasta in the lemony sauce. If the mixture seems dry, gradually add reserved pasta water until you reach the desired consistency.

Serve:

Remove from heat and stir in the chopped parsley. Plate the pasta, garnishing with additional parsley and grated Parmesan cheese if desired.

Variations

Vegetarian Option: Substitute shrimp with sautéed zucchini and bell peppers for a vegetarian-friendly version.

Gluten-Free: Use gluten-free pasta for a gluten-free alternative.

Add Vegetables: Incorporate spinach, cherry tomatoes, or asparagus for added color and nutrients.