1 pound (453 g) of 21/25 count large shrimp
½ pound (226 g) of spaghetti
½ loaf of unsalted butter
1 large lemon juice and zest
2 cups of olive oil
2 tablespoons extra virgin olive oil for finishing
¼ cup of fresh chopped parsley
6 sliced garlic cloves
1 cup reserved pasta water
½ teaspoon of baking soda
¼ teaspoon of black pepper
unsalted. teaspoon of chopped chili
1 teaspoon of kosher salt
1Put the clean, dry shrimp in a bowl with ½ teaspoon of baking soda, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper and % teaspoon of chopped chili.
2 Mix well.
3 Meanwhile cook the pasta “al dente” in salted water (2 tablespoons of kosher salt per liter of water) and reserve at least 1 cup of pasta water before draining.
4 Heat a large pan over medium heat. Add cup of olive oil and sauté the shrimp for about 4 minutes or until cooked (when the shrimp are firm and pink).
5 Remove the prawns and set them aside in a tent with foil to keep them warm.
6 In the same pan add the garlic. Sauté the garlic for 2-3 minutes until it is slightly golden.
7 Add ½ cup of pasta water to the pan. Add butter and pasta al dente.
8 Cook for 1 minute turning well so that the sauce absorbs and adheres to the dough.
9 Add the shrimp, parsley, lemon juice, lemon zest and mix/mix again.
10 Turn off the heat and taste. Make the last adjustments to salt, pepper and chili. If the dough should dry too much add another couple of ounces of pasta water.
11 Serve with a healthy drizzle of extra virgin olive oil on each plate and separate lemon wedges.