This recipe is all about speed and simplicity. Follow these easy steps to get dinner on the table in just 15 minutes:

1. Get the Pasta Water Boiling: Fill a large pot with salted water and bring it to a rolling boil over high heat. Adding salt to the water seasons the pasta from the inside out, enhancing its flavor. Use a generous amount of salt – about 1-2 tablespoons per gallon of water.
2. Cook the Pasta: Once the water is boiling, add the pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, and refers to pasta that is cooked through but still firm to the bite. Set a timer as soon as you add the pasta to ensure it’s perfectly cooked. While the pasta is cooking, you’ll prepare the shrimp and sauce.
3. Prepare the Shrimp: While the pasta is cooking, pat the shrimp dry with paper towels. This helps them to brown nicely when sautéed. Season the shrimp lightly with salt and pepper.
4. Sauté Garlic and Red Pepper Flakes (Optional): In a large skillet or pan, heat olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it will become bitter. The aroma of sautéing garlic is a signal that it’s ready.
5. Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and cooked through. Don’t overcrowd the pan, as this will steam the shrimp instead of sautéing them. If necessary, cook the shrimp in batches. Overcooked shrimp will be rubbery, so watch them carefully and remove them from the heat as soon as they are cooked through. They should be opaque and pink, not translucent.
6. Deglaze with White Wine (Optional): If using white wine, pour it into the skillet and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan. This is called deglazing and it adds depth of flavor to the sauce. Allow the wine to reduce slightly, concentrating its flavors.
7. Add Lemon Zest and Juice: Stir in the lemon zest and lemon juice. The lemon zest adds bright citrusy notes, while the juice adds acidity and tanginess. Taste and adjust the amount of lemon juice to your preference.
8. Stir in Butter and Herbs: Reduce the heat to low and stir in the butter and chopped fresh herbs. The butter will melt and create a rich, emulsified sauce. The fresh herbs will infuse the sauce with their vibrant flavors. Stir until the butter is melted and the herbs are incorporated.
9. Drain Pasta and Combine: Once the pasta is cooked al dente, drain it, reserving about ½ cup of pasta water. Add the drained pasta to the skillet with the shrimp and sauce.
10. Toss and Adjust Consistency: Toss everything together to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water is starchy and helps to emulsify the sauce and create a creamy texture.
11. Season to Taste: Taste the pasta and season with additional salt and black pepper as needed. Remember that seasoning is crucial for bringing out all the flavors.
12. Serve Immediately: Serve hot, garnished with freshly grated parmesan cheese (if desired). This pasta is best enjoyed immediately while the shrimp is tender and the sauce is creamy.