Lemon Butter Shrimp Pasta

Ingredients

• 12 oz Shrimp, peeled and deveined
• 6 oz Pasta (linguine or spaghetti)
• 3 tbsp Unsalted butter
• 1 tbsp Olive oil
• 3 cloves Garlic, minced
• 1 Lemon (zest and juice)
• 2 tbsp Fresh parsley, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 tsp Red pepper flakes (optional)(optional)

Instructions

1. 1

   Bring a large 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 just pink and cooked through, about 2–3 minutes per side (work in a single layer). Transfer shrimp to a plate.

3. 3

   Lower heat to medium. Add butter to the skillet and let it melt. Stir in garlic and cook until fragrant, about 30–60 seconds (do not brown). Add lemon zest and lemon juice, then stir in a splash of reserved pasta water to loosen into a light sauce.

4. 4

   Add drained pasta to the skillet and toss to coat. Return shrimp to the pan and toss briefly to warm through, about 30–60 seconds. Turn off heat and stir in parsley. Taste and adjust seasoning. Serve immediately.