Ingredients:

  • 4 tilapia fillets (approx. 6 oz each)
  • 12 oz dry spaghetti
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, cubed
  • 4 cloves garlic, thinly sliced
  • 1 large lemon, juiced and zested
  • 1/2 cup reserved pasta water
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp red pepper flakes

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook spaghetti until 1 minute before al dente. Reserve 1/2 cup of starchy pasta water, then drain the pasta.
  2. Pat tilapia fillets completely dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
  3. Heat olive oil in a large skillet over medium-high heat. Sear tilapia for 3-4 minutes per side until a golden crust forms and fish is opaque. Remove and set aside on a warm plate.
  4. In the same skillet over medium heat, sauté sliced garlic and red pepper flakes for 60 seconds. Pour in the reserved pasta water and lemon juice, scraping the bottom of the pan.
  5. Whisk in the cubed butter one piece at a time until the sauce is glossy and emulsified. Toss the spaghetti into the sauce to coat.
  6. Serve the spaghetti topped with the tilapia fillets, lemon zest, and fresh parsley.