Spaghetti Aglio e Olio with Shrimp

Name: Spaghetti Aglio e Olio with Shrimp
Cuisine: Europe, Italian
Ingredients: ¾ cup, extra-virgin olive oil; 2 pounds shell-on, jumbo shrimp (16 to 20 per pound), peeled, deveined, and cut into 1-inch pieces, shells reserved and chopped coarse; 4 quarts, water; 1 pound, spaghetti; 2 tablespoons plus 1 teaspoon, kosher salt, divided; 6 , garlic cloves, chopped fine; 1 teaspoon, red pepper flakes; 1 cup, fresh parsley, chopped fine; 1 tablespoon, lemon juice

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fish & Seafood
Pasta

By Sasha Marx

Infuse your oil (and weeknight dinner plans) with flavor.

SERVES 4 to 6

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