Lemon-Garlic Shrimp Linguine with Parsley
Juicy shrimp tossed with linguine in a bright lemon, garlic, and butter sauce with a gentle kick of red pepper flakes. It's a restaurant-feeling pasta that's on the table in about 25 minutes.
25 mins
6 servings
Ingredients
- 1 ½ pounds Shrimp
- 7 ½ cloves of Garlic
- 1 ½ Lemon
- ¾ cup Parsley (Fresh)
- 1 pound Pasta (Linguini)
- ¼ cup + 2 tablespoons Parmesan Cheese
- ¼ cup + 2 tablespoons Unsalted Butter
- 1 ½ tablespoons Kosher Salt
- ¾ teaspoon Black Pepper
- ⅜ teaspoon Red Pepper Flakes
- ¼ cup + ½ tablespoon Olive Oil
- ¾ cup Dry White Wine
Directions
- Bring a large pot of water to a boil and salt it generously. Cook the linguine until al dente according to the package. Scoop out a mug of the pasta water, then drain.
- While the pasta cooks, pat the shrimp dry and season with a pinch of the salt and the black pepper.
- Heat the olive oil in a large, deep pan over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side, just until pink. Move them to a plate.
- Lower the heat to medium. Add the butter, garlic, and red pepper flakes and cook about 1 minute, until fragrant but not browned.
- Pour in the wine or broth and simmer 2 minutes, scraping up any browned bits. Stir in the lemon zest and juice.
- Add the drained linguine and a splash of the reserved pasta water and toss until the sauce turns glossy, adding more water if it looks dry.
- Return the shrimp and any juices, add the parsley, and toss again. Season with the remaining salt to taste and serve with Parmesan if you like.
