Garlic Butter Lemon Shrimp Pasta

Ingredients

• 180 g linguine or spaghetti
• 250 g large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 large lemon (zest and juice)
• 1 tbsp olive oil
• 0.5 tsp crushed red pepper flakes(optional)
• 0.5 tsp kosher salt(optional)
• 0.25 tsp black pepper(optional)
• 2 tbsp fresh parsley, chopped(optional)
• 0.25 cup parmesan cheese, grated(optional)

Instructions

1. 1

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

2. 2

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

3. 3

   Reduce heat to medium. Add butter to the skillet, then stir in garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in lemon zest and lemon juice.

4. 4

   Add drained pasta to the skillet and toss to coat, adding a splash of reserved pasta water as needed to make a light, glossy sauce. Return shrimp to the skillet and toss just to warm through, about 30–60 seconds.

5. 5

   Turn off heat and stir in parsley and parmesan (if using). Taste and adjust seasoning with more lemon juice, salt, and pepper. Serve immediately.