Lemon Garlic Shrimp Pasta

Simmer until the liquid reduces to about 1 to 1 1/2 cups. Strain into a bowl, discard the solids, and return the stock to the pot. Keep warm until needed.

Bring a large pot of salted water to a boil. Add the spaghetti and cook until just shy of al dente; it will finish cooking in the sauce.

While the pasta cooks, heat 1 tbsp olive oil in a large deep skillet over high heat. Add the shrimp in a single layer and cook for about 1 minute per side, just until pink. Transfer to a plate and loosely cover.

Add the remaining 2 tbsp olive oil and 1 minced garlic clove to the same skillet, including any garlic-oil marinade left in the bowl. Cook briefly, just until fragrant.

Use tongs to transfer the pasta directly into the skillet. Add 3/4 cup pasta cooking water and the cherry tomatoes, then toss for about 1 minute until the sauce turns glossy and lightly coats the pasta.

Add the lemon zest, lemon juice, parsley, chili flakes if using, and cooked shrimp. Toss quickly to combine.

Pour in the warm shrimp stock and toss again so the pasta is evenly coated. Remove the pan from the heat immediately to avoid overcooking the shrimp.

Taste and season with salt and black pepper as needed.

Serve right away with a drizzle of extra olive oil, extra lemon wedges, and more parsley if desired.

Parmesan is not traditional with seafood pasta, but it can be served on the side if preferred.