Lemon Shrimp Fettuccini with Capers and Sun-Dried Tomatoes

1Bring a large pot of salted water to a boil. Cook the fettuccini according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

2While the pasta cooks, heat 2 tablespoons of olive oil (3 tbsp) in a large skillet over medium-high heat.

3Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.

4In the same skillet, add the remaining 1 tablespoon of olive oil (3 tbsp) and minced garlic (4 cloves). Sauté for about 30 seconds until fragrant, being careful not to burn the garlic (4 cloves).

5Add the sun-dried tomatoes (⅓ cup) and capers (2 tbsp) to the skillet. Cook for 2 minutes, stirring frequently.

6Reduce heat to medium-low and add the lemon (1) zest, lemon (1) juice, crushed red pepper flakes (¼ tsp) (if using), and butter. Stir until the butter melts and the sauce is well combined.

7Return the cooked shrimp to the skillet and toss to coat in the sauce.

8Add the drained fettuccini to the skillet, tossing everything together. If the pasta seems dry, gradually add reserved pasta water until the desired consistency is reached.

9Adjust seasoning with salt and freshly ground black pepper to taste.

10Remove from heat and sprinkle with chopped fresh parsley (2 tbsp) before serving.