Recipe from Keeping Up Cookbook
1 pound spaghettini or angel hair pasta
4 large garlic cloves, minced
1/2 tsp red pepper flakes
1/4 cup olive oil
zest of 2 lemons
3 T fresh lemon juice
1 1/2 tsp kosher salt (or to taste)
1/2 tsp black pepper
1 cup pasta cooking water
1/2 cup grated fresh parmesan cheese
Boil pasta in salted boiling water according to package directions until al dente. Before draining, reserve 1 cup of the cooking water. Drain pasta and set aside.
While pasta is cooking, add oil to a large skillet over medium heat. Cook garlic and red pepper flakes, stirring often, until garlic begins to brown. Stir in lemon zest, lemon juice, pepper, and 1/2 cup of the reserved cooking liquid. Bring to a simmer and remove from heat. Add the pasta to the skillet and toss with the sauce, adding more cooking liquid if desired. Salt as needed.
Grilled Lemon Shrimp:
1 lb large shrimp (26-30), deveined and peeled, tails left on
2 tsp blackening spice rub (optional)
1/2 tsp lemon pepper
1/4 tsp garlic powder
juice from 1 lemon
Heat up a grill pan or outdoor grill. Add cleaned shrimp to a large bowl, add spices, and toss well to coat. Grill shrimp on both sides until cooked through, then squeeze fresh lemon juice over top.
Serve up family style with lemon-garlic spaghettini topped with grilled shrimp and lemon slices. Sprinkle with parmesan cheese. Enjoy!