Spaghetti Aglio E Olio with Shrimp

subheading: GATHER YOUR 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

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

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