A bright, buttery shrimp pasta cooked mostly in one pan with lemon, garlic, and fresh herbs.

Salt, to taste

1 pound pasta

⅓ cup extra-virgin olive oil

¾ cup sliced shallots

6 garlic cloves, minced

½ teaspoon red pepper flakes

1¼ pounds shrimp, peeled and deveined

¼ teaspoon black pepper

½ cup low-sodium chicken broth

6 tablespoons unsalted butter

3 tablespoons lemon juice

1 teaspoon lemon zest

¼ cup chopped parsley

Lemon wedges

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1. Cook pasta in salted water until al dente and reserve 1 cup water.

2. Sauté shallots in olive oil for 1 minute.

3. Add garlic, pepper flakes, shrimp, salt, and pepper. Cook 3 minutes and remove shrimp.

4. Simmer broth 3–4 minutes until reduced.

5. Stir in butter, lemon juice, zest, pasta water, and salt.

6. Toss pasta with sauce.

7. Return shrimp, heat through, garnish with parsley, and serve.

Add pasta water gradually for best sauce texture.