Pasta is one of my favorite meals, despite the fact that it gets a bum rap from the carb-police. Whatever.
In a lot of cases you can help curb the carbs by substituting a whole grain pasta and the taste difference won’t be very noticeable. I find, however, whole grain pasta works best with hearty sauces like a good marinara with meatballs.
Sometimes though, you just need to bite the carb bullet. And this is one of those times – might as well grab a big hunk of Italian bread slathered with butter while you’re at it.
Prep: 10 minutes; Cook: 10 minutes; Serves: 2 to 4
Set a large pot of water with the 2 tablespoons salt to boil over high heat. Once boiling, add the pasta and cook for 9 minutes – just a minute before it would hit al dente.
Meanwhile, place a large skillet over medium-high heat, add the 2 tablespoons olive oil and butter. Pat the shrimp dry, and sprinkle them with sea salt and pepper.
When the butter has melted and started to foam in the skillet, add the shrimp seasoned side down. Let them cook for 2 minutes, then flip them and cook for another 2 minutes. Remove the shrimp to a plate.
Add the 1/4 cup olive oil and the smashed garlic to the skillet, reduce heat to medium, and saute for 2 minutes. Discard the garlic.
Once the pasta is done, use tongs to move it from the pot to the skillet. Increase the heat back to medium-high, add 1/4 cup of the pasta water, parsley and shrimp; toss to combine. Continue cooking for 1 more minute.
Serve with a crusty, buttery slice of Italian bread.