Ingredients:
250 g spaghetti
300 g large shrimps, peeled
4 cloves of garlic, minced
1 red chili pepper, sliced into thin rings
juice and zest of 1 lemon
3 tbsp. olive oil
fresh parsley for garnishing
salt and pepper to taste
Preparation:
In a large pot, cook spaghetti to al dente in salted water according to package directions.
While the spaghetti is simmering, heat the olive oil in a large skillet over medium heat.
Add the garlic and chili pepper. Fry for about 1 minute, until the garlic is fragrant.
Add the shrimp to the skillet. Cook them, stirring, for about 3-4 minutes, until they are pink and cooked through.
Add the juice and zest of the lemon. Stir and season with salt and pepper to taste.
Discard the water from the spaghetti and add it to the skillet with the shrimp and sauce. Stir to coat the spaghetti with the sauce.
Serve hot, garnished with fresh parsley.