Ingredients
Scale
- 8 oz linguine or spaghetti
- 1 lb large shrimp (peeled and deveined)
- 4 cloves garlic (minced)
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1/4 cup unsalted butter
- 2 tbsp olive oil
- 1 lemon juiced and zested
- 1/4 cup fresh parsley (chopped)
- Salt and pepper (to taste)
- Red pepper flakes (optional, for heat)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving about 1/2 cup of pasta water.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat until melted and bubbling.
- Add the minced garlic and sauté for about 1 minute or until fragrant—be careful not to burn it!
- Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced.
- Stir in the shrimp, lemon juice, and zest. Cook for about 3-4 minutes until the shrimp turn pink and opaque.
- Add the cooked pasta to the skillet, tossing everything together. If the sauce seems too thick, add some reserved pasta water to reach your desired consistency.
- Finish by stirring in the remaining butter and chopped parsley. Season with salt, pepper, and red pepper flakes if desired.
- Serve immediately, garnished with lemon wedges and extra parsley.
- Prep Time: 10
- Cook Time: 20