Lemon Butter Shrimp Linguine

Ingredients

• 180 g linguine
• 250 g large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 0.5 tsp kosher salt(optional)
• 0.25 tsp black pepper(optional)
• 1 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the linguine until al dente, about 10 minutes; reserve about 1/2 cup of pasta water and drain.

2. 2

   While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sauté shrimp until just pink and cooked through, about 2 minutes per side.

3. 3

   Reduce heat to medium. Add butter and minced garlic to the skillet and cook until fragrant, about 30 seconds. Stir in lemon zest.

4. 4

   Add drained linguine to the skillet and toss to coat. Add a splash of reserved pasta water as needed to loosen the sauce, then toss in lemon juice and parsley (if using).

5. 5

   Serve immediately, spooning any extra lemon-butter sauce over the pasta.