15-Minute Garlic Butter Shrimp Pasta

Ingredients

• 12 oz shrimp, peeled and deveined
• 3 cloves garlic
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 lemon
• 2 tbsp parsley, chopped
• 6 oz quick-cook pasta (linguine or spaghetti)
• 1/2 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 1/4 tsp red pepper flakes(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the quick-cook pasta according to package directions until al dente; reserve about 1/2 cup pasta water, then drain.

2. 2

   While pasta cooks (or right after draining), pat shrimp dry and season with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and cook shrimp 1–2 minutes per side until pink and just cooked through; transfer to a plate.

3. 3

   Reduce heat to medium. Add butter to the skillet; once melted, add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant (do not brown). Stir in lemon zest and lemon juice.

4. 4

   Add drained pasta to the skillet and toss with the garlic butter. Add a splash of reserved pasta water as needed to loosen into a glossy sauce. Return shrimp to the pan and toss to coat for 30–60 seconds.

5. 5

   Turn off heat and stir in chopped parsley. Taste and adjust seasoning, then serve immediately.