Instructions

• Fill a large pot with water and bring it to a boil.
• While the water heats, peel and finely chop or crush the 3 garlic cloves and coarsely chop the 2 tablespoons fresh rosemary.
• When the water is boiling, add 1 tablespoon salt and the 12 oz pasta. Cook until al dente according to the package instructions.
• While the pasta cooks, place a cold skillet on the stove, add 6 tablespoons olive oil, the chopped garlic, and the chopped rosemary. Cook over low heat for 6–8 minutes, stirring occasionally, until the garlic is softened and fragrant.
• Before draining the pasta, reserve 1 cup of the pasta cooking water, then drain the pasta (do not rinse).
• Increase the skillet heat to medium-high and add the 1 pound raw shrimp to the garlic-rosemary oil. Cook, stirring occasionally, until the shrimp are opaque and cooked through.
• Add the drained pasta to the skillet with the shrimp. Pour in 1/4 cup of the reserved pasta water and toss or stir over medium-high heat until the pasta and shrimp are glossy and evenly coated. Add more reserved pasta water, a little at a time, if the mixture seems too dry.
• Remove from heat, add the zest of 1 lemon, and season with salt and pepper to taste. Serve immediately.