Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 2 tbsp olive oil
- 4–5 garlic cloves, minced
- ½ cup dry white wine or chicken broth
- 1 tbsp lemon zest
- 3 tbsp fresh lemon juice
- ½ tsp red pepper flakes (optional)
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ cup fresh parsley, chopped
- 12 oz linguine or spaghetti
- 1 tbsp kosher salt for pasta water
- Fresh Parmesan to serve
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup pasta water, then drain.
- Pat shrimp dry and season with salt and pepper. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear shrimp 1–2 minutes per side, then transfer to a plate.
- Add remaining butter to the skillet. Stir in garlic and red pepper flakes and cook for 30 seconds.
- Pour in wine or broth and simmer until reduced by half. Add lemon zest and lemon juice. Taste and adjust seasoning.
- Return shrimp to the skillet. Add pasta along with a splash of pasta water and toss until glossy and well coated.
- Finish with parsley and Parmesan. Serve immediately.
Notes
Do not overcook shrimp; remove from heat as soon as they curl into a C-shape. Fresh garlic and lemon give the best flavor. For variations: add cream for a richer sauce, increase chili flakes for heat, or serve over zucchini noodles for a low-carb option.