My favorite thing about this recipe is how the garlic fills the kitchen with its aroma blasting everyone’s hunger into high gear. The first time I served this it disappeared so fast someone was tipping the bowl to catch every last bit of sauce.
Ingredients
- Medium shrimp: deveined and tails removed. For the best flavor look for wild caught shrimp or any with a firm texture and bright color.
- Spaghetti noodles: I like to use bronze cut pasta but any quality spaghetti works for excellent bite.
- Garlic cloves minced: Fresh garlic makes the difference. Choose bulbs that feel heavy and have tight skins.
- Butter: Classic for richness and helps anchor the flavors. Use good quality real butter for the best sauce.
- Olive oil: Added in drizzles for flavor and helps sauté and finish the pasta. Use extra virgin for the grassy peppery notes.
- Italian seasoning: Adds depth and a hint of the Mediterranean. I grind mine fresh if I have time.
- Fresh ground pepper: Brightens the dish and brings mild heat. Always grind right before using.
- Red pepper flakes: Offers a gentle kick and warms the flavor. Without it the dish is a little flat.
- Salt: Balances and lifts all the flavors. I like a flaky sea salt for the final toss.
- Fresh herbs: For color and brightness. Parsley and basil are my favorites. Pick leaves with vivid color and no wilting.
