Garlic Shrimp Pasta

1. 1 Peeled shrimppack 400 g ≈ $8.50 120 g
2. 2 Pastapack 450 g ≈ $1.36 90 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Olive oil 12 ml
5. 5 Butterpack 180 g ≈ $1.60 10 g
6. 6 Lemon≈ $4.65 per kg 20 g
7. 7 Parsleypack 50 g ≈ $1.50 5 g
8. 8 Chili flakes to taste
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Fill a large pot with water and bring it to a rolling boil over high heat, salt generously, and boil the pasta² about 8–10 minutes to al dente, then drain through a colander, reserving the pasta and a little water.

2. Slice the garlic³ into coins, have olive oil, chili, and lemon⁶ ready, and finely chop the parsley⁷.

3. Heat 2–3 tablespoons of olive oil in a large skillet over medium heat, add the garlic³ and chili, and sauté for 1 minute until golden and fragrant.

4. Add the shrimp to the skillet and raise the heat to medium-high, sauté for 3 minutes until pink and opaque all over, not overcooking.

5. Pour in the lemon⁶ juice and, if needed, add a touch of oil; stir and warm for 1–2 minutes until the liquid slightly reduces and aromas merge.

6. Return the pasta² to the skillet with the shrimp and oil, add the parsley⁷, and stir over medium heat for 1–2 minutes until well combined; add a little pasta water if needed to reach the desired consistency.

7. Remove from heat, season to taste if desired, and serve immediately with a lemon⁶ wedge and chopped herbs.