Ingredients
Scale
- 8 oz Linguine or Spaghetti
- 1 lb Large Shrimp (peeled and deveined)
- 4 tablespoons Unsalted Butter
- 2 tablespoons Extra Virgin Olive Oil
- 6 cloves Garlic (minced)
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1/4 cup Fresh Parsley (chopped)
- 2 tablespoons Lemon Juice
- 1/2 cup Freshly Grated Parmesan Cheese
- Salt and Black Pepper to taste
- 1/2 cup Reserved Pasta Water
Instructions
- Start by bringing a large pot of salted water to a boil. Cook your pasta according to the package instructions until it reaches “al dente” texture. While the pasta cooks, pat the shrimp dry with paper towels and season them lightly with salt and pepper. Mince your garlic finely and chop the fresh parsley. Before draining the pasta, remember to scoop out at least a cup of the starchy pasta water and set it aside.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the shrimp in a single layer. Sear them for about 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set them aside on a plate to avoid overcooking. In the same skillet, lower the heat to medium and add the remaining butter. Toss in the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant but not browned.
- Add the cooked pasta directly into the skillet with the garlic butter sauce. Pour in the lemon juice and half of the reserved pasta water. Toss everything together vigorously to emulsify the sauce. Add the shrimp back into the pan along with the grated Parmesan and fresh parsley. If the pasta looks too dry, add a little more pasta water. Toss one last time until the cheese is melted and the sauce coats the noodles perfectly. Serve immediately with an extra wedge of lemon on the side.
- Cook Time: 25 minutes