★Ingredients
1 kilogram (about 2.2 pounds) large shrimp, peeled and deveined
8 ounces linguine pasta
4 tablespoons unsalted butter
6 cloves garlic, minced
4 tablespoons olive oil
1/2 teaspoon red pepper flakes (adjust to taste)
1/4 cup fresh lemon juice (from about 2 lemons)
1/2 cup dry white wine (optional)
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
Grated Parmesan cheese, for serving (optional)
1/2 cup fresh parsley, chopped
★Instructions
- Cook the Linguine*
- Cook the linguine pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Shrimp*
- In a large skillet or frying pan, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium-high heat.
- Add the minced garlic and red pepper flakes, and sauté for about 1 minute until garlic is fragrant.
- Cook the Shrimp*
- Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for about 2-3 minutes per side until shrimp turns pink and is cooked through. Be careful not to overcook the shrimp. Remove the shrimp from the skillet and set aside.
- Make the Sauce*
- Add the white wine (if using) to the skillet and allow it to reduce slightly, scraping up any browned bits from the bottom of the pan.
- Stir in the remaining 2 tablespoons of butter, lemon juice, and lemon zest. Cook for another 1-2 minutes until the sauce slightly thickens.
- Combine Everything*
- Return the cooked shrimp to the skillet. Add the cooked linguine and toss everything together until well combined and coated with the sauce. If needed, add a splash of pasta cooking water to loosen the sauce.
- Finish and Serve*
- Remove from heat and stir in the chopped parsley. Taste and adjust seasoning with salt and pepper if necessary.
- Serve immediately, garnished with grated Parmesan cheese if desired.
Enjoy!