Bring a large pot of water to a rolling boil, adding lots of salt to make it taste like seawater. Once boiling, add the pasta and cook until just al dente, about 8 minutes. Drain and set aside, saving about ½ cup of the pasta water.
While the pasta cooks, peel and devein the shrimp if not already prepped. Pat them dry with paper towels to remove excess moisture, which helps them sear better.
Heat a large deep skillet over medium heat until hot, then add 2 tablespoons of good-quality olive oil. Once shimmering, add the minced garlic and sauté for about 30 seconds until fragrant and lightly golden, releasing a warm, pungent aroma.
400 g spaghetti or linguine
Push the garlic to one side of the pan and add the shrimp in a single layer. Cook for about 2-3 minutes on each side until they turn pink, opaque, and develop a slight char on the edges. Shake the pan gently to promote even searing.
400 g spaghetti or linguine
Add the drained pasta directly into the skillet with the shrimp and garlic. Toss everything together to coat the pasta in the fragrant garlic oil, allowing the flavors to meld for about a minute.
Pour in about ¼ cup of the reserved pasta water, which helps loosen the sauce and adds a silky texture. Squeeze the juice of half a lemon over the mixture, and sprinkle red pepper flakes to taste. Toss again to combine evenly.
400 g spaghetti or linguine
Remove the skillet from heat and stir in the chopped parsley. Taste and adjust seasoning with a little salt or more lemon juice if desired. The dish should be glossy, fragrant, and bursting with aroma.
400 g spaghetti or linguine
Serve immediately on warm plates, garnished with extra parsley or lemon wedges if you like. The pasta should be hot, shiny, and coated in a flavorful garlic oil, with tender shrimp and fresh herbs ready to enjoy.
