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1
Bring a large pot of salted water to boil.
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2
If you are using dry pasta, start cooking the pasta 5 minutes before you start sauce; if you are using fresh, start the sauce and then put on the pasta to cook at the same time.
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3
Pour the olive oil into a big skillet, scatter the garlic slices in, and set over medium-high heat.
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4
Cook for 1 minute, until the garlic is sizzling.
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5
Scatter the slices of peperoncino in a hot spot; cook for 1 minute; shake the pan now and then.
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6
Push the garlic and peppers to the side; turn the heat to high.
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7
Drop the shrimp in the center of the skillet and spread them so theyre not crowded.
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8
Sprinkle on the salt, and let them sizzle for 1/2 minute.
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9
Flip the shrimp over, giving the skillet a good toss or stirring and turning them; cook another 1/2 minute or so, until the flesh is just turning opaque.
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10
Scatter the scallions into the skillet; toss and stir in with the shrimp, for 20 to 30 seconds, just until theyre sizzling.
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11
Stir in 2 tablespoons butter and cook until it is melted and starts to simmer, 10 to 20 seconds.
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12
Ladle in 2 cups of boiling pasta water.
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13
Stir up everything in the skillet, and let the sauce boil for only a moment.
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14
If the pasta is ready to add, turn down the heat to very low.
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15
If the pasta is not ready, remove the skillet from the heat immediately; set it back over low heat when you do add the pasta.
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16
When the pasta is done al dente, scoop it up and drop into the shrimp pan.
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17
Toss briefly, sprinkle on the parsley, and toss again.
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18
Remove from the heat, drop the remaining 2 tablespoons butter on top of the pasta, and toss in.
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19
Serve right away.
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20
Boiling, salted pasta water is an essential component of skillet pastas, both in the sauce-making stage and in finishing the dish.
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21
Here are tips for when to add pasta water:
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22
After youve caramelized all your seasonings and sauce ingredients, add water from the pasta pot as a medium to extract and blend their flavors.
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23
Add water to prevent scorching if something is browning too fast!
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24
In a large skillet, liquid will evaporate quickly.
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25
Replenish the moisture with pasta water whenever needed.
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26
If your sauce is complete but must wait a while for the pasta to cook, it may thicken.
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27
Add more water (and bring it to a good simmer) before dropping in the pasta.
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28
If theres not enough sauce to coat the pasta when youre tossing them together in the skillet, add more water.
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29
A thin pasta, like capellini or spaghetti, will absorb more liquid than a tubular pasta, so be prepared to add more water as you toss the strands with sauce.
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30
Remember that the cooking water is salty and starchyqualities that can add seasoning and body during the final cooking of pasta and sauce.
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31
Linguine
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32
Cappellini
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33
Tagliatelle
