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Heat oil in Dutch oven over medium-high heat until shimmering. Add shrimp shells and reduce heat to medium. Cook, stirring occasionally, until shells turn deep orange and oil is rust-colored and aromatic, 8 to 10 minutes. Strain oil through fine-mesh strainer into medium bowl, pressing on shrimp shells with rubber spatula to extract as much oil as possible; discard shells. Wipe pot clean with paper towels. Set aside 2 tablespoons infused oil and return remaining oil to pot.
Bring water to boil in separate large pot over high heat. Add spaghetti and 2 tablespoons salt and cook, stirring frequently, for 30 seconds. Continue to cook until pasta is al dente, 6 to 7 minutes longer. Drain pasta, reserving ½ cup cooking water.
Meanwhile, add garlic, pepper flakes, and 1 teaspoon salt to Dutch oven and cook over low heat, stirring occasionally, until oil begins to gently foam and garlic turns pale golden, about 6 minutes. Add shrimp and season lightly with salt. Increase heat to medium and cook, stirring frequently, until shrimp begin to turn pink and opaque, 3 to 4 minutes. Add pasta and reserved cooking water and cook for 1 minute, stirring frequently to evenly coat pasta. Off heat, stir in parsley and lemon juice and season with salt to taste. Divide pasta among bowls and drizzle with reserved oil. Serve.
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|Serving Size: 1 (3483g)|
|Recipe Makes: 1|
|Calories from Fat: 75 (4%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 14139.2mg||488 %|
|Potassium 2055.6mg||54 %|
|Total Carbohydrate 351g||103 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 330.4g|
|Protein 64.6g||92 %|
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Calories per serving: 1751
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