Garlic Shrimp Pasta

Bring a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.

Thaw the shrimp, if frozen. Pat the shrimp dry. Place it in a bowl and sprinkle it with ¼ teaspoon kosher salt and the Old Bay (or ½ teaspoon if not using Old Bay). Stir to combine.

In a very large skillet, heat the butter over medium heat. Add the shrimp in a single layer (without stacking it) and cook for about 1 to 1 ½ minutes, until cooked on one side.

Flip the shrimp with tongs. Add the minced garlic and stir briefly. Cook for another 1 to 1 ½ minutes until the shrimp is opaque and just cooked through.

In the skillet, toss the drained pasta, grated Parmesan cheese, lemon juice and zest, parsley, ½ teaspoon kosher salt , and just enough pasta water until saucy (start with 2 to 3 tablespoons). Taste again and add more salt if desired. Enjoy warm. Leftovers store up to 3 days refrigerated. Re-warm in a skillet and add a few pinches of salt if needed.