Garlic Butter Shrimp Spaghetti

Ingredients

• 600 gFrozen cooked shrimp, peeled, thawed and peeled
• 400 gSpaghetti
• 60 gSalted butter
• 4 clovesGarlic, minced
• 15 gFlat-leaf parsley, chopped
• 1 tspRed pepper flakes
• 1 tbspCanola oil
• 1 tspSalt
• 1 tspGround black pepper

Method

1. Bring a large pot of salted water to a rolling boil over high heat. Add the 400 g spaghetti and cook until al dente, about 10-12 minutes. Reserve 120 ml (½ cup) of pasta water before draining.⏱ 12 min timer in cook mode
2. While the spaghetti cooks, heat 15 ml canola oil and 30 g butter in a large skillet over medium heat. Add the 20 g minced garlic and 2.5 g red pepper flakes, and cook for 1 minute until fragrant, being careful not to burn the garlic.⏱ 1 min timer in cook mode
3. Add the 600 g thawed and peeled frozen shrimp to the skillet. Cook for 3-5 minutes, stirring occasionally, until the shrimp turn pink and opaque.⏱ 5 min timer in cook mode
4. Stir in the remaining 30 g butter, 15 g chopped parsley, 6 g salt, and 2.5 g black pepper. Add the reserved 120 ml pasta water and bring to a gentle simmer, cooking for 1-2 minutes until the sauce slightly thickens.⏱ 2 min timer in cook mode
5. Add the drained spaghetti to the skillet with the sauce and toss to combine, ensuring the spaghetti is well coated. Serve immediately.