CEOThe
Chief Editor Overview
Welcome to this month’s issue of THE CRUST. In this issue, we want to focus on two important topics: the Global Shrimp Forum 2024 (GSF) and the newly formed Global Shrimp Council (GSC). The GSF, held in Utrecht in early September, brought together executives from across the shrimp industry to address current challenges and seek unity in what has long been a fragmented sector.
The discussions at the forum highlighted a range of pressing issues, from market fluctuations to sustainable farming practices. As we navigate these turbulent waters, it’s crucial to foster open communication and collaboration among stakeholders. The Global Shrimp Forum served as a platform for sharing insights, forging partnerships, and collectively addressing the industry’s complexities.
In recent years, while shrimp has become more accessible to consumers, the reality for producers tells a different story. Retail prices for shrimp remain high, yet the prices that farmers receive have been decreasing. This discrepancy indicates that signifi
cant margins are being taken somewhere along the supply chain, leaving producers squeezed and struggling to maintain profitability. Many shrimp farmers are facing rising costs while seeing their income dwindle.
In conjunction with the forum, the formation of the GSC has emerged as a promising initiative. This new organization aims to promote shrimp consumption on a global scale, a goal that resonates strongly, especially in today’s economic climate. With many shrimp farmers grappling with low pri-
ces and shrinking market demands, this initiative could provide much-needed support and visibility for our industry.
As we all know, shrimp is not just a delicacy; it is a high-quality protein source that deserves recognition and promotion. In an age where healthconscious consumers are seeking sustainable and nutritious food options, shrimp has the potential to be a staple in diets around the world. By championing its benefits and fostering a united front, we hope that the GSC can play a pivotal role in revitalizing the market and supporting our farmers.
As we look ahead, let’s embrace these new initiatives with optimism. The path to unity and sustainability in the shrimp industry is challenging, but together, we can make strides toward a more prosperous future.
Thank you for joining us in this month’s exploration of aquaculture. Together, let’s support these efforts and continue the conversation around our vital industry.
Rizky Darmawan Chief Editor
THE CRUST - RIZKY
Global Shrimp Forum 2024: SHAPING THE FUTURE OF SUSTAINABLE
After two successful years, the Global Shrimp Forum returned for its third edition in Utrecht, the Netherlands, from September 3-5, 2024. This event brought together leaders from the shrimp industry and attracted nearly 500 participants from across the globe. As a global event, it covered a wide range of topics, including production, export, import, market development, sustainability, startups, and more.
Willem van der Pijl, Managing Director of the Global Shrimp Forum, expressed his gratitude for being part of developing a leadership community in the shrimp industry. He emphasized the forum’s goal to not just create a community, but to drive positive change within the industry.
An Inclusive Value Chain
The first day focused on how the shrimp industry can create a more inclusive supply chain, emphasizing broader cooperation beyond just relying on certifications or buyers. Key issues discussed included improving the living standards of workers in the industry and addressing social issues like poverty and child labor. There was also a discussion on balancing price and quality, and how premium products can benefit local communities through consumer education.
Wild-Caught Shrimp
Though often overlooked,
the wild-caught shrimp sector still plays a vital role in the market and was part of the discussions on day one. Presentations highlighted the importance of improving product quality and storytelling, while also supporting fishing communities that have been the backbone of companies for decades, even centuries.
Shrimp Market Development
On the second day, the forum shifted its focus to other key topics, particularly the transition from viewing shrimp farming as an art to a more science-based, precision approach. The main session covered global shrimp export-import conditions, which revealed a declining market. However, the industry’s potential remains strong, with challenges that can be overcome if stakeholders succeed in boosting global shrimp consumption. An interesting perspective was that shrimp could become a more efficient protein source than chicken, particularly for younger generations.
The Future of Shrimp Feed
The discussion then turned to the future of shrimp feed, focusing on the use of precision nutrition to improve feed efficiency. The session also highlighted the potential of insect-based protein as a more sustainable alternative, with several companies sharing their success stories in developing these new protein sources.
The China and India Markets
China and India, two countries with large populations and extensive coastlines, were the focus of global shrimp market discussions. Although shrimp consumption in China represents only a small portion of total seafood consumption, its potential remains significant as long as the population remains large. In
Rizky Darmawan is one of the Indonesian delegates at GSF 2024
Global Shrimp Forum 2024
SUSTAINABLE SHRIMP INDUSTRY ARTICLE
India, while most shrimp consumption still goes through traditional markets, there is optimism that digital platforms will shorten distribution chains and bring shrimp directly to consumers. Seafood consumption in India is still low, but with a large and young population, the potential market is immense.
Regenerating Shrimp Farmers
A panel discussion also addressed the challenges faced by shrimp-producing countries in Southeast Asia. In Indonesia, for example, the main challenge is attracting younger generations to an aging industry. In Vietnam, small-scale farmers face similar issues, but there is hope that younger generations can bring about change.
Learning from Other Industries
Another session provided valuable insights from other food industries. The U.S. chicken industry and Australian egg marketing served as examples of how crises can be turned into opportunities, particularly by understanding consumer behavior and effectively marketing products.
Go Big or Go Home
On the last day of the Global Shrimp Forum (GSF) 2024, although shorter, it still delivered key insights as important as the previous two days. The Finance and Investment Summit highlighted the significance of mergers and acquisitions (M&A) in various shrimp industry sectors, including feed, processing, production, and genetics. Key points discussed were challenges in managing human resources, opportunities arising from market volatility, and the inevitable trend of consolidation and technical advancements. The shrimp industry needs to find a development path that aligns with its unique characteristics, as each sector operates under different dynamics.
Sustainability
At the Climate Summit, shrimp and other seafood were identified as protein sources with relatively low environmental impact. However, it remains crucial to ensure that production is carried out responsibly and sustainably. Speakers emphasized the need for transparency, collaboration, and investment in better technology and data. The overarching message was clear: without protecting the environment, the future of the industry is at risk.
Trade and Regulation
The Trade Regulation & Due Diligence session discussed the latest developments in shrimp trade regulations, particularly concerning antidumping duties, CVD, and the FSMA in the U.S. and European Union. The discussion provided insights into how the industry can adapt to regulatory changes, including demands for compliance and transparency in the global supply chain, particularly regarding human rights and labor conditions.
Indonesian Delegates
During the GSF event, our own Chief Editor, Rizky Darmawan, was invited as one of the panelists to share insights from the perspective of Asian shrimp farmers. He provided an update on the current situation in Indonesia, the role of associations in the industry, and his outlook on the future
of Indonesia’s shrimp production.
He noted several lessons that Indonesian shrimp farmers could adopt, such as following global market trends. One of the recurring topics at the event was sustainability. Western consumers are increasingly demanding products with clear and tangible sustainability concepts.
Another key topic discussed was consolidation. Consolidation is inevitable, especially when the industry is in survival mode. This situation will force stakeholders who cannot operate efficiently and competitively to either incur losses or exit the industry. Over time, only those with solid operational practices will thrive and expand.
Photo
FISH SCHOOL Alkalinity
Alkalinity is a measure of the water’s capacity to resist pH changes, primarily influenced by the presence of bicarbonate (HCO3-) and carbonate (CO3^2-) ions. It plays a vital role in maintaining stable pH levels in aquatic environments, which is crucial for the health and growth of aquatic organisms like shrimp.
The ideal alkalinity level in aquaculture systems varies depending on the species being cultured and specific system conditions. Generally, alkalinity levels should be maintained between 80 to 200 mg/L (as CaCO3) to ensure stable pH and optimal growth conditions for shrimp. But farmers should aim to have an alkalinity level of at least 120 for safety.
Alkalinity is important because it affects a number of basic factors happening in the pond such as:
• pH Stability:
Alkalinity acts as a buffer to stabilize pH levels in the water. Fluctuations in pH can be stressful or even harmful to shrimp and other aquatic life, leading to poor growth, health issues, and increased mortality rates.
• Nutrient Availability:
The availability of essential nutrients is often dependent on pH. For instance, certain minerals become more soluble and accessible to aquatic organisms within specific pH ranges. Proper alkalinity helps maintain optimal pH levels for nutrient uptake.
• Metabolic Processes:
Alkalinity supports various biochemical processes, including respiration and photosynthesis, by ensuring that optimal conditions are maintained for the functioning of aquatic organisms.
Ensuring a healthy alkalinity level in ponds is crucial for farmers, as it directly impacts water quality and aquatic health. To achieve optimal alkalinity levels, farmers can implement several key practices:
• Regular Monitoring:
Frequent testing of alkalinity levels is essential to maintain optimal conditions. Use reliable water quality testing kits to assess alkalinity and pH levels regularly
• Water Exchange:
Regular water exchange helps to refresh the water in the aquaculture system and can aid in maintaining stable alkalinity levels. This practice can also reduce the accumulation of unwanted ions that may affect water quality.
• Buffer Addition: Farmers often adds chemical additives such as sodium bicarbonate (baking soda) or calcium carbonate (lime) to to raise and stabilize alkalinity. Following appropriate dosage guidelines based on water volume and current alkalinity levels.
• Managing Organic Load:
Reducing organic waste in the system can help maintain stable alkalinity levels. Implement effective feeding practices and waste management strategies to minimize excess organic matter that can affect water chemistry.
Proper management of alkalinity is crucial in aquaculture to ensure stable pH levels, optimal nutrient availability, and overall health of aquatic organisms. By implementing effective monitoring and management practices, aquaculturists can create a favorable environment for shrimp and other species, supporting sustainable aquaculture operations.
THE CRUST - DELTA AQUA MARINE INDONESIA
The ADHP System: CLEANER PONDS FOR HIGHER
Nowadays, shrimp farming has undergone many advances, ranging from feed and seeds to cultivation systems. In Indonesia, there are several systems, known as traditional, semi-intensive, and intensive. Each of these systems has different qualifications and production results. The goal is for farmers to maximize the yield of their ponds.
Experts continue to innovate to increase pond productivity in the most efficient way possible, ensuring that profits rise while keeping costs low. Of course, sustainability in the pond’s surrounding environment is not overlooked. One of the systems currently being intensely developed is the ADHP (Automatic Drainage High Production) system, which is also a focus of PT Haida Agriculture Indonesia.
The ADHP system is designed to manage the pond’s sewage system. According to Hadi Mulyono, Technical Service at PT Haida Agriculture Indonesia, this system is ideal for shrimp farms with high stocking densities as it can accommodate more shrimp per m² (up to 300 shrimp/m²) and relies on the abundance of oxygen in the pond water. This system is designed to increase the productivity and efficiency of the pond.
According to Hadi, with the implementation of the ADHP system, shrimp feces in the pond will be automatically discharged, causing the mud at the bottom to disappear. The removal of mud eliminates the formation of ammonia in the water, which typically consumes oxygen. “The absence of ammonia will automatically increase oxygen levels in the water, ensuring that the oxygen is solely for shrimp life,” he explained.
Instant Waste Disposal
A common problem in shrimp ponds is managing shrimp feces, molting residue, leftover feed, and other organic materials. Currently, farmers typically suction the feces from the center of the pond or the drain. Hadi explained that this method is inefficient and makes it challenging to keep the pond completely clean.
The ADHP system is designed to collect manure at the pond’s center and immediately dispose of it through a pre-installed channel. Typically, ponds contain two types of waste: mud and shrimp shells. Since both are mixed with water, filters with varying pipe diameters are used to separate them effectively.
The ADHP, or “shrimp toilet,” is designed with an
8-inch pipe for sludge removal and a 6-inch pipe for disposing of shrimp shells and dead shrimp. The 6-inch pipe, located at the center, is covered by an iron ball that serves as a control cap, while the 8-inch pipe sits below a surrounding filter. This setup efficiently separates mud and shrimp shells, allowing for easy cleaning without the need for workers to enter the pond. The system operates by simply opening the valve and controller from the pond’s edge.
For the system to function properly, the shrimp toilet must be installed at the center of the pond, with a bottom slope of 1-3 degrees. This ensures that waste collects in the center and is expelled through the toilet channel. One of the key advantages of this system, aside from its convenience, is that it operates without electricity, relying solely on gravity and water pressure. While the depth of the ADHP may vary for each pond, it is recommended that the deepest point reach 2.5 meters.
Increasing Productivity
Hadi explained that the ADHP system significantly boosts pond productivity. Typically, at 78 days of DOC (days of culture), shrimp are
Intensive shrimp ponds
ADHP makes work easier
Shrimp toilet position in the pond
HIGHER PRODUCTIVITY
harvested at size 80, but with the ADHP system, shrimp can grow larger, reaching sizes of 50-70. Additionally, the system allows for a high stocking density of up to 300 juvenile/ m², and pond productivity can reach 5.7 kg/m².
Beyond production gains, the ADHP system also improves labor efficiency. With the same number of workers, more shrimp can be produced. Zhang Zheng, Shrimp Feed Marketing Manager at PT Haida Agriculture Indonesia, compared this to a traditional pond system where 11 workers manage 10 ponds (each 3,500 m²), yielding 100 tons of shrimp per cycle, or about 3 kg/m². In contrast, with the ADHP system, the same 11 workers can manage 40 ponds (each 2,000 m²), yielding 460 tons per cycle, or about 5.79 kg/m².
More Suitable for New Ponds
Given the high density of shrimp that can be cultivated in the ADHP system, Hadi advised farmers to pay close attention to oxygen levels in the water and ensure sufficient water changes. He recommended that for a 1,000 m² pond, it is essential to use four 2 hp wheels combined with a 4 hp blower or 70 aerotubes. If the oxygen levels are
not adequate, the shrimp may not grow optimally, which can increase mortality. The recommended dissolved oxygen (DO) level is 4–5 ppm.
The ADHP system requires regular water changes, so a 1:1 ratio of reservoirs to ponds is necessary—meaning one water reservoir for each pond—to maintain a steady supply of clean water. This approach helps preserve the alkali and minerals in the pond and keeps conditions stable.
However, Hadi noted that implementing this system in existing ponds requires significant adjustments. For instance, the embankment needs to be raised by up to 80 cm to create the right slope at the bottom of the pond. Additionally, the water outlet and inlet must be modified to ensure the system functions properly, which may require significant adjustments and costs. Despite this, he said the system is straightforward and cost-effective when applied to new ponds, though prices will vary depending on the pond’s location.
Mr. Zheng believes that integrating the latest technologies can further enhance the convenience of the ADHP system. “With smart controls, the manager can oversee everything while enjoying a cup of tea,” he joked.
Sludge and shrimp shell separator filter
The design of ADHP system
Indonesia Shrimp Retreat 2024: INNOVATING FOR PROFIT AND SUSTAINABILITY
Shrimp Club Indonesia (SCI) chapter of West Java and Banten, in collaboration with USSEC, held a gathering for shrimp farmers alongside the “Indonesia Shrimp Retreat 2024,” themed “Technology and Innovation Breakthrough for Profits and Planet.”
Bobby Indra Gunawan, Chairman of SCI West Java, explained that this event was organized to share the latest information on innovation and technology with shrimp farmers, especially as challenges in shrimp farming continue to grow.
“We must work together to revitalize the national shrimp industry. This is not just about boosting foreign exchange but also advancing shrimp farming, which is a crucial national project. Through this forum, we can open our minds to help improve the national shrimp economy,” said Bobby in his opening remarks.
Minimizing Environmental Impact
Reflecting the event’s theme, most discussions focused on sustainable shrimp farming practices. Pamudi, USSEC Technical Consultant for Aquaculture Southeast Asia, emphasized in his speech the need for the aquaculture sector to adapt to climate change, including managing and reducing its carbon footprint across the entire value chain—from efficient land use for feed raw materials produc-
tion to manufacturing, hatcheries, farms, and transportation to retailers or consumers. “Our innovations must consider the impacts of climate shifts to ensure food security and the sustainability of foodrelated businesses,” he said.
Kenidas Lukman Taufik, CEO of the Sinergi Akuakultur Indonesia Foundation (YSAI), explained the role of certification in promoting sustainable aquaculture and enhancing the competitiveness of products in the market. He outlined four key principles of the ASC farm standards. The first principle is farm management, which covers licensing, business ethics, system management, and adherence to transparency and traceability. The second is environmental responsibility. The third is social responsibility, and the last is fish welfare, ensuring the health and well-being of fish or shrimp.
Optimizing Carrying Capacity
From a production perspective, one approach to sustain-
able shrimp farming is implementing wastewater treatment systems (IPAL). According to Andi Tamsil, IPAL is a structure designed to treat the biological, physical, and chemical waste contained in shrimp farm effluent, allowing it to be reused for other activities. This not only minimizes environmental impact but also supports the concept of a circular economy. “The key principle in waste management is ensuring that the waste does not cause more harm than the surrounding environment,” Andi explained.
Additionally, John Hargreaves, an Aquaculture Consultant for USSEC, shared a video presentation on understanding farm carrying capacity. He described production carrying capacity as the maximum biomass that can be sustained within a production unit. It also represents the system’s ability to assimilate organic matter and metabolic waste without compromising its functionality, while maintaining water quality within the tolerance limits of the farmed animals.
Other notable speakers at the event included Bambang Widigdo, a Professor of Aquatic Resource Management at IPB University, who discussed “Understanding the Positive and Negative Bacterial Characteristics in Vannamei Shrimp Farming”. Anwar Hasan from CJ Feed shared insights on “Optimizing Feed Performance and Efficiency in DiseaseProne Areas”, while Chrisna Aditya, CPO of Efishery, presented on the “Domestic Market Potential for Vannamei Shrimp”.
Photo source : doc. exclusive
The Global Shrimp Council: PROMOTING SUSTAINABILITY THROUGH
To ensure the sustainability of shrimp, a holistic approach is essential—not only from the production side but also from the market perspective, which ultimately determines whether demand can grow. This would create a trickledown effect, boosting production volume and benefiting all stakeholders in the value chain. Increasing shrimp consumption has been a key goal of the Global Shrimp Council since its establishment last year.
The Global Shrimp Council (GSC) is an independent international organization dedicated to promoting the shrimp industry. Established as a non-profit in Washington DC, the GSC is supported by the National Fisheries Institute (NFI) and the Global Shrimp Forum (GSF). The council’s mission is to implement programs focused on advertising, promotion, information, and research to highlight the benefits of shrimp, aiming to increase per capita consumption globally.
“Last year, when we were here, we promised to set up a council—an inclusive, active council to promote seafood
content. Well, that’s the Shrimp Council. By inclusive, we mean that all members of the shrimp industry, from all countries and origins, can be part of it. We’re talking about wild-caught shrimp, freshwater shrimp, and aquaculture shrimp like black tigers. This is what we meant by inclusive—small countries, big countries—everyone can be part of it,” said David Castro, Cofounder and Cochairman of the GSC during one of the sessions at the Global Shrimp Forum 2024.
According to David, within one year, the GSC has gained 43 active members from industry stakeholders across nine countries. Additionally, the GSC has elected 13 board members representing about 20 percent of global shrimp production. They have also partnered with an agency to develop strategies and marketing campaigns to increase global shrimp consumption.
“Well, this is what we think really transmits that this industry is a happy industry. It’s very good food. It’s excellent protein, and it’s global, as we’ve said. So this is the slogan we have. This is the message we want to share not only with consumers but also with you, because this belongs to you—as shrimpers, as the shrimp industry,” said David.
Promotion Strategy
After careful consideration, GSC has branded its shrimp promotion as “The Happy Protein.” According to Miguel A. Barcenas, GSC’s Strategy and Marketing Consultant, GSC aims not only to encourage people to eat more shrimp but also to help them love it. To achieve this, they have developed brand pillars that support shrimp as the happy protein, which include nutrition, versatility, flavor, and convenience.
Shrimp is positioned as a smart, delicious, and joyful choice that makes consumers feel good both inside and out. With high protein, low calories, and rich in Omega-3 fatty acids, vitamins, and minerals, shrimp provides substantial nutritional benefits. Its versatility in cooking, along with its naturally sweet and delicate flavor, makes it a favorite in various culinary dishes. Additionally, shrimp’s minimal waste, excellent portion control, and quick cooking time make it a highly convenient meal option.
To enhance promotional effectiveness, GSC has identified
THROUGH ‘THE HAPPY PROTEIN’
10 priority programs, including building a brand in a category with little competition, demonstrating that “shrimp is good for you,” reinventing seafood marketing, teaching new ways to cook shrimp, and making shrimp a staple in culinary experiences. Other priorities include creating a dual narrative for B2B and B2C, elevating food service menus with shrimp offerings, establishing “Global Shrimp” as a beloved brand, and improving the entire industry to make the shrimp industry bigger and better.
Becoming a Lovely Brand Miguel suggested looking at the successful marketing process of avocados in Mexico when building branding and marketing for shrimp. According to him, avocados and shrimp share several common aspects. One of them is being a source of healthy food, and consumers have a preference for healthy eating these days.
“Why are we so close, avocado and shrimp? Because we are riding the wave of good for you. People want to eat better. They want to move away from processed food. They want to move away from so many things. That’s where we collide again with this. So we will emphasize the shrimp nutri
tional value, the protein, and creat a path with high visibility.” said Miguel.
In addition, the shrimp industry faces similar challenges, particularly in the areas of sustainability and corporate social responsibility.
Consumers are increasingly scrutinizing the products they buy, looking not just for good taste but also for products
that align with their values. Like the avocado industry, the shrimp sector must ensure it is transparent and prepared to answer tough questions about sustainability and ethics.
The primary goal of this new shrimp branding initiative is to encourage people to eat more shrimp, more often. The strategy focuses on education and inspiration to position shrimp as a “happy protein”. Much like avocados, shrimp is riding the wave of healthconscious eating, where consumers are moving away from processed foods and seeking out nutritious options.
The brand “Global Shrimp: The Happy Protein” will serve as a collective identity that complements individual shrimp brands without replacing them. It will represent shared values such as sustainability, nutrition, and versatility. This approach has the potential to unify the industry, allowing shrimp to compete more effectively in the global food market
One of the strengths of avocados was their universal appeal—they became known as a “good for you” food, available yearround in supermarkets and increasingly featured on restaurant menus. Similarly, the shrimp industry can capitalize on the growing trend of consumers seeking out highprotein, lowcalorie foods. By highlighting shrimp’s nutritional benefits, versatility in the kitchen, and sustainability, the industry can create a strong narrative
that resonates with healthconscious consumers.
To achieve this, the shrimp brand will need to focus on both functional and emotional appeal. On the functional side, shrimp is a nutritious, lowcalorie, highprotein food that of
fers convenience and versatility. On the emotional side, it evokes happiness, fun, and family celebrations. This dual narrative can help shrimp become a “love brand”—one that consumers feel good about purchasing and consuming.
Working Together
Gabriel Luna, Cofounder and Cochairman of the GSC, added that as GSC has established its main branding, “The Happy Protein,” he and his team are planning an intensive promotional campaign early next year. Since this global campaign requires a lot of funding, he invited business stakeholders across the entire shrimp value chain to join the GSC as members.
He emphasized that the message of shrimp as “The Happy Protein”—also as a great food source—must be continuously communicated to the public, as there is a lot of misleading information and even negative news about shrimp. “If you all join, and if everyone gets involved in this global campaign, we can elevate the industry together. It’s been said before, but it means we’ll be able to promote in more places,” he explained.
THE CRUST - AB
David Castro
Miguel Barcenas
Photo source : doc.
GSF_Pierre Banoori, GSF
BREAK TIME
INGREDIENTS:
• Pasta: 8 oz (spaghetti, linguine, or your choice)
• Shrimp: 1 lb (peeled and deveined, preferably large shrimp)
• Olive Oil: 2 tablespoons
• Garlic: 4 cloves (minced)
• Red Pepper Flakes: 1/2 teaspoon (adjust for spice level)
• Cherry Tomatoes: 1 cup (halved)
• White Wine: 1/2 cup (optional)
• Lemon Juice: 1 tablespoon (freshly squeezed)
• Parsley: 1/4 cup (chopped)
• Salt and Pepper: to taste
• Parmesan Cheese: for serving (optional)
A SIMPLE SHRIMP PASTA RECIPE
INSTRUCTIONS:
• Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.
• Prepare the Shrimp:
In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.
• Cook the Shrimp: Add the shrimp to the skillet. Season with salt and pepper. Cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
• Add Tomatoes and Wine: In the same skillet, add cherry tomatoes and sauté for about 3-4 minutes until softened. If using, pour in the white wine, scraping the bottom of the pan to deglaze. Allow the mixture to simmer for a few minutes until the wine reduces slightly.
• Combine Pasta and Shrimp: Return the cooked shrimp to the skillet. Add the cooked pasta and lemon juice. Toss everything together, adding reserved pasta water a little at a time until you reach the desired sauce consistency.
• Finish and Serve: Stir in chopped parsley and adjust seasoning if necessary. Serve hot, topped with grated Parmesan cheese if desired.
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Rizky
Darmawan
Veni Vidi
Denny Leonardo
