Garlic Butter Shrimp Pasta

Scale the recipe

Ingredients

• Linguine
  $ per oz · prices vary by store
• Large shrimp, peeled and deveined
  $ per oz · prices vary by store
• Unsalted butter, divided
  $ per tbsp · prices vary by store
• Olive oil
  $ per tbsp · prices vary by store
• Garlic, thinly sliced
  $ per clove · prices vary by store
• Dry white wine or chicken broth
  $ per cup · prices vary by store
• Red pepper flakes
  $ per tsp · prices vary by store
• Lemon juice, fresh
  $ per tbsp · prices vary by store
• Lemon zest
  $ per tsp · prices vary by store
• Fresh parsley, chopped
  $ per cup · prices vary by store
• Parmigiano-Reggiano, grated
  $ per oz · prices vary by store
• Salt, for the pasta water
  $ per tbsp · prices vary by store

Steps

1. Bring a large pot of salted water to a rolling boil. Cook the linguine until al dente. Before draining, scoop out about a cup of the pasta water.
2. Pat the shrimp dry and season lightly with salt. Heat the olive oil and of the butter in a large skillet over medium-high heat. Sear the shrimp until pink and just opaque, about 90 seconds per side. Transfer to a plate; do not overcook.
3. Lower the heat to medium. Melt the remaining butter in the same skillet. Add the sliced garlic and red pepper flakes and cook, stirring, until the garlic is golden at the edges, about 1 minute.
4. Pour in the white wine (or broth) and simmer for 2 minutes, scraping up the browned bits.
5. Add the drained pasta, the shrimp, the lemon juice, and the lemon zest. Toss everything together, adding splashes of the reserved pasta water until the sauce is glossy and coats the noodles.
6. Off the heat, toss in the chopped parsley and grated parmigiano. Serve immediately.