Spaghetti Aglio e Olio with Shrimp

Boil the spaghetti in well-salted water and reserve a cup of the cooking water.

Pat the shrimp dry, season with salt, and sear in 1 tablespoon oil 90 seconds per side, then remove.

Lower the heat and gently cook the thinly sliced garlic in the remaining oil until pale gold.

Add the red pepper flakes and a big splash of pasta water to make an emulsion.

Toss in the drained spaghetti until the sauce clings to every strand.

Return the shrimp, add the parsley and lemon juice, and serve immediately.