1 lb spaghetti
20 shrimp, cleaned and deveined
juice from half of a lemon
6 garlic cloves
1/4 cup olive oil
1/4 cup white wine
1/4 cup reserved pasta water
2 tablespoons chopped parsley
salt
pepper
Directions:
Boil a large pot of water in order to cook the spaghetti.
In another large skillet, heat the olive oil over medium heat. While it is heating, chop the garlic cloves very finely. Then add them to the hot oil and cook for 5 minutes on low heat or until garlic begins to turn slightly brown.
The water should have boiled by now. Salt the water and toss in the spaghetti. They will take about 8 minutes to cook. Once the garlic has browned, turn the pan to high heat and pour in the white wine. Let the wine reduce by half. One it is reduced, put in the shrimp and cook 2 minutes on each side. Squeeze in jucie from half of a lemon and stir. Right before the pasta is done, take 1/4 cup of the water from the pasta pot out and reserve it.
Drain your pasta and add it to the skillet of shrimp and toss. Drizzle in a little of the pasta water and continue to toss until a sauce forms. Then toss in chopped parsley and a little pepper. Serve and enjoy!
