Baked Spaghetti with Shrimp and Herbs

Step 1

Preheat oven to 400°F. Bring a large pot of salted water to a boil and cook the 12 oz spaghetti until just shy of al dente, about 8 minutes. Reserve 1 cup pasta water, then drain.

Step 2

In a large oven-safe skillet, heat 2 tbsp olive oil over medium. Add 3 minced garlic cloves and 0.5 tsp chili flakes, cook until fragrant, about 1 minute.

Step 3

Add 1 lb shrimp to the skillet, season with 0.5 tsp salt and 0.25 tsp pepper. Cook until pink and just opaque, 2-3 minutes per side. Remove shrimp and set aside.

Step 4

In the same skillet, toss the drained spaghetti with remaining 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper. Add the shrimp back, sprinkle with 0.25 cup parsley, and toss to combine. If dry, add a splash of reserved pasta water.

Step 5

Transfer the skillet to the oven and bake until the top is lightly golden and edges are crisp, about 10 minutes. Sprinkle with remaining 0.25 cup parsley before serving.

Step 6

Let rest for 2 minutes, then serve warm directly from the skillet.