01 -
Fill a large pot with water, season with fine sea salt until it tastes like the sea, and bring to a rolling boil. Add fresh herbs (optional) and olive oil, then cook the spaghetti for 9-11 minutes until al dente. Before draining, reserve 60-120 milliliters of pasta water. Set aside drained spaghetti.
02 -
Rinse the shrimp under cold water and pat them dry with paper towels to remove excess moisture.
03 -
In a large skillet over medium heat, melt the butter. Add the shrimp and cook undisturbed for 2-3 minutes until they begin to turn pink and curl.
04 -
Add minced garlic to the skillet with the shrimp and stir gently. Cook for another 5-7 minutes, ensuring the shrimp are fully cooked and the garlic is fragrant but not browned.
05 -
Add olive oil to the skillet, followed by the cooked spaghetti. Stir in Italian seasoning, black pepper, red pepper flakes, and fine sea salt to taste. Add reserved pasta water in small amounts, stirring constantly until a silky sauce coats the pasta.
06 -
Toss everything over medium heat to marry the flavors. Serve immediately, garnished with fresh parsley or basil, if desired.