Description
Sweet shrimp sear in garlic-infused butter, then simmer in a lemony broth with red pepper sparks. Toss with linguine, Parmesan, and parsley for a creamy, tangy dish that comes together in a flash.
Ingredients
- 8 ounces linguine pasta
- 1 pound large shrimp peeled and deveined
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup chicken broth
- juice of one lemon
- zest of one lemon
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Bring a large pot of salted water to a boil and cook linguine according to package instructions until al dente, then drain, reserving 1/2 cup of pasta water.
- Pat shrimp dry and season with salt and black pepper.
- In a large skillet over medium heat, melt butter with olive oil until hot and foaming.
- Add minced garlic and red pepper flakes and sauté for about 1 minute until fragrant, stirring constantly to avoid burning.
- Add seasoned shrimp to the skillet and cook for 2–3 minutes per side until pink and opaque, then transfer shrimp to a plate.
- Pour chicken broth, lemon juice, and lemon zest into the skillet, scraping up any browned bits, and simmer for 2 minutes.
- Return shrimp to the pan, add cooked linguine, Parmesan, and chopped parsley, tossing to coat and adding reserved pasta water as needed to loosen the sauce.
- Adjust seasoning with additional salt and pepper if desired, then serve immediately.
Notes
- Reserve pasta water to achieve a silky sauce consistency
- Fresh lemon juice and zest brighten the overall flavor
- Adjust red pepper flakes for milder or spicier heat
- Serve immediately to prevent the pasta from overcooking