Ingredients (serves 2–3)
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8 oz (225 g) spaghetti or your preferred pasta
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1/2 lb (225 g) halal shrimp, peeled and deveined
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3 tbsp olive oil or unsalted butter
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4 cloves garlic, minced
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1/2 tsp red pepper flakes (optional, for a little heat)
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Salt and black pepper, to taste
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1/4 cup fresh parsley, chopped
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Juice of 1/2 lemon
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Optional: grated Parmesan or halal-friendly cheese for topping
Instructions
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Cook the pasta:
Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain. -
Cook the shrimp:
While pasta is cooking, heat olive oil or butter in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside. -
Sauté garlic:
In the same skillet, add minced garlic and red pepper flakes. Sauté for 30–60 seconds until fragrant—do not burn. -
Combine pasta and shrimp:
Add cooked spaghetti to the skillet with garlic. Toss with shrimp, lemon juice, chopped parsley, and a splash of reserved pasta water to loosen the sauce. -
Adjust seasoning:
Taste and add more salt, pepper, or lemon juice as needed. -
Serve:
Plate the spaghetti, sprinkle with extra parsley and optional cheese, and enjoy hot.
Tips for Success
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Halal protein: Make sure shrimp or any other seafood is sourced halal-certified.
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Don’t overcook shrimp: They cook very quickly and can become rubbery if overdone.
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Flavor boost: Add a splash of white wine while sautéing garlic for extra depth.
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Quick veggie addition: Toss in baby spinach or cherry tomatoes with the garlic for extra nutrition.
If you like, I can also provide a one-pan version that cuts cleanup in half and still delivers the same garlic shrimp flavor.
Do you want me to provide that one-pan version?
