Big Lou's Garlic Butter Shrimp Pasta

Ingredients

• 200 g linguine pasta
• 250 g large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• ¼ teaspoon red pepper flakes(optional)
• 2 tablespoons fresh parsley, chopped(optional)
• 1 tablespoon lemon juice(optional)
• to taste salt
• to taste black pepper

Instructions

1. 1

   Cook the linguine in a large pot of salted boiling water according to package directions until al dente (about 9 minutes); drain, reserving ½ cup of pasta water.

2. 2

   While the pasta cooks, heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; add the minced garlic and red pepper flakes, sauté for 30 seconds until fragrant.

3. 3

   Add the shrimp to the skillet, season with salt and pepper, and cook 2‑3 minutes per side until pink and opaque; remove shrimp and set aside.

4. 4

   Reduce heat to medium, add the remaining 2 tablespoons butter to the pan, stirring until melted; pour in the reserved pasta water and lemon juice, stirring to create a light sauce.

5. 5

   Return the cooked linguine and shrimp to the skillet, toss to coat evenly; cook 1‑2 minutes more to heat through.

6. 6

   Finish with chopped parsley, adjust seasoning with additional salt and pepper if needed, and serve immediately.