Garlic Butter Shrimp with Linguine and Lemon
Ingredients
- 1 poundlinguine
- 1 poundlarge shrimp (peeled and deveined)
- 6 tablespoonbutter
- 6 clovesgarlic
- 1lemon
- ¼ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ cupfresh parsley
- ½ cupparmesan cheese (grated)
Prep
- 01
Peel and devein 1 pound large shrimp if not already done.
- 02
Mince 6 cloves garlic.
- 03
Chop about 1/4 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente, about 9-11 minutes.
- 02
While the pasta cooks, melt 4 tablespoons of butter in a large skillet over medium-high heat. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant.
- 03
Increase heat to high. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer shrimp to a plate.
- 04
Remove the skillet from heat. Stir in the remaining 2 tablespoons of butter. Squeeze the juice of the lemon into the pan and stir to combine.
- 05
Drain the pasta, reserving 1/2 cup pasta water. Add drained linguine to the skillet with the butter-lemon sauce and toss to coat, adding splashes of pasta water if needed to create a light sauce.
- 06
Return the shrimp to the skillet and toss gently to combine. Taste and adjust seasoning with salt and pepper as needed. Divide among bowls, garnish with chopped parsley and grated parmesan, and serve immediately.
Spice Tips
For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne pepper. A touch of white wine added to the butter-lemon sauce adds depth. Fresh basil can stand in for parsley if you prefer a different herb profile.
This recipe comes together in under 30 minutes. You can substitute white wine for the lemon juice if you prefer, or use a combination of both. Fresh shrimp yields the best flavor, but thawed frozen shrimp works too.