Garlic Shrimp Scampi over Spaghetti

Bring a large pot of water to boil over high heat. Add 2 tablespoons of salt and stir to dissolve.

Pat the shrimp completely dry with paper towels. Season lightly with 1 teaspoon salt and black pepper. Set aside.

Fill a measuring cup with water and set near the stove. You will fill it with reserved pasta water AFTER the pasta is cooked in step stepGroups[2].steps[2].

Rough chop the parsley. Thinly slice the garlic. Chop the anchovies. Juice the lemons.

In a wide skillet, heat the olive oil over medium heat. Add the sliced garlic and cook, stirring occasionally, until the garlic is just golden and fragrant, about 2 minutes. Watch it carefully — you want golden, not burnt.

Add the chopped anchovies and cayenne pepper to the skillet. Stir and cook for 1 minute, pressing the anchovies into the oil until they dissolve.

Increase the heat to medium-high. Add the shrimp in a single layer and cook undisturbed for 90 seconds until the bottom side is pink.

Flip the shrimp and cook another 90 seconds until just opaque through. Verify doneness with a calibrated thermometer — internal temperature must reach 145°F throughout. If any shells fall off, remove them.

Add the butter to the skillet and swirl gently until it melts and incorporates into the sauce.

Increase the heat to medium-high. Add the shrimp in a single layer and cook undisturbed for 90 seconds until the bottom side is pink. Insert a calibrated food thermometer into the thickest part of the largest shrimp — the internal temperature must reach 145°F (63°C) before proceeding.

Flip the shrimp and cook another 90 seconds until just opaque through. Verify internal temperature again — shrimp should reach 145°F (63°C) throughout with no translucent areas. If any shells fall off, remove them immediately to prevent them from burning and creating bitter particles in the sauce.

Add the spaghetti to the boiling salted water. Cook according to package directions until al dente, usually 1 minute less than the full time listed.

Reserve 1 cup of the starchy pasta water before draining. This is your secret weapon for the sauce.

Drain the spaghetti and immediately add to the skillet with the scampi sauce.

Place the skillet over medium-high heat. Add pasta water a splash at a time, tossing the pasta and shrimp constantly with tongs. The starchy water emulsifies with the oil and creates a glossy, clingy sauce.

Taste and adjust seasoning — more lemon for brightness, more parsley for freshness, a pinch of cayenne if you want heat. The sauce should coat every strand.

Divide among warm bowls, making sure everyone gets their fair share of shrimp. Serve immediately with extra lemon wedges on the side.