Ingredients
Scale
- 1 pound large shrimp (peeled and deveined)
- 8 ounces linguine or spaghetti
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 4 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine (or chicken broth)
- 1 lemon juice
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
- Grated Parmesan cheese (optional)
Instructions
- Start by cooking the pasta according to package instructions. Drain and set aside, reserving a cup of pasta water.
- In a large skillet, heat the butter and olive oil over medium heat until melted.
- Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Next, add the shrimp to the skillet. Cook for about 2-3 minutes per side until they turn pink and opaque.
- Pour in the white wine (or chicken broth) and lemon juice, scraping the bottom of the pan to incorporate all those tasty bits.
- Let the sauce simmer for about 2-3 minutes, allowing it to reduce slightly.
- Add the cooked pasta to the skillet, tossing everything together. If the pasta seems dry, add reserved pasta water a little at a time until you reach your desired consistency.
- Season with salt, pepper, and garnish with fresh parsley. Serve hot, topped with grated Parmesan if desired.
- Prep Time: 10
- Cook Time: 15