Garlic Butter Shrimp Pasta with Crispy Sage
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 12 ouncespasta (linguine or fettuccine)
- 4 tablespoonbutter
- 5 clovesgarlic
- 8 leavesfresh sage
- ¼ teaspoonred pepper flakes
- 1lemon
- ·kosher salt
- ·black pepper
- ½ cupPecorino Romano cheese (freshly grated)
Prep
- 01
Mince 5 garlic cloves.
- 02
Juice 1 lemon.
- 03
Grate 1/2 cup Pecorino Romano cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until 2 minutes shy of al dente (about 9 minutes for linguine). Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat butter in a large skillet over medium. Add minced garlic and sage leaves; cook for 1 to 2 minutes until fragrant and sage is crispy. Remove sage with a slotted spoon and set aside.
- 03
Increase heat to medium-high. Add shrimp to the skillet and season with salt, pepper, and red pepper flakes. Cook for 2 to 3 minutes until the shrimp just begin to turn pink.
- 04
Add the drained pasta directly to the skillet along with 3/4 cup reserved pasta water. Toss gently for 1 to 2 minutes to emulsify and finish cooking the pasta and shrimp. Add more pasta water if needed for a light sauce.
- 05
Squeeze lemon juice over the dish. Toss in the crispy sage and half the Pecorino Romano. Taste and adjust seasoning. Divide among bowls and top with remaining cheese.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. If you prefer a richer sauce, stir in a splash of white wine or heavy cream after tossing in the pasta.