Description
This delicious garlic shrimp pasta with linguine is perfect for a quick weeknight meal.
Ingredients
Scale
- 8 ounces linguine or spaghetti
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
- 1 lemon, juiced and zested
- ¼ cup fresh parsley, chopped
Instructions
- In a large pot of salted boiling water, cook the linguine or spaghetti according to package instructions until al dente. Drain the pasta, reserving a cup of the pasta water.
- While the pasta cooks, pat the shrimp dry with paper towels and season with salt and pepper.
- In a large skillet over medium heat, melt the butter and olive oil together.
- Once melted, add the minced garlic and red pepper flakes to the skillet. Sauté for about 1-2 minutes, or until fragrant, being careful not to burn the garlic.
- Add the seasoned shrimp to the skillet. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.
- Add the cooked pasta directly to the skillet alongside the lemon juice and zest. Toss everything together, ensuring the pasta is well-coated in the sauce.
- If the pasta looks dry, add reserved pasta water a little at a time until desired consistency is achieved.
- Mix in the chopped parsley and adjust seasoning with additional salt, pepper, or red pepper flakes, if desired.
- Remove from heat and serve hot, garnished with extra parsley and a lemon wedge if desired.
Notes
- This dish can be made with other types of pasta if you prefer.
- Adjust the spiciness by varying the amount of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 220mg