Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 1/4 cup dry white wine or chicken broth
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
- 12 ounces linguine or pasta of your choice
Feel free to substitute the white wine with chicken broth if you prefer. The red pepper flakes add a subtle kick, reminiscent of the lively zest that my family loves to incorporate into our meals.
Instructions
- Begin by cooking the pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- In a large skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Pour the white wine or chicken broth into the skillet, scraping up any browned bits from the bottom. Let it simmer for about 2 minutes.
- Stir in the lemon juice and return the shrimp to the skillet. Toss to coat the shrimp in the sauce.
- Add the cooked pasta to the skillet, tossing everything together. If the pasta seems dry, add a bit of the reserved pasta water to loosen the sauce.
- Finish with a sprinkle of fresh parsley, and serve immediately.
When cooking the shrimp, be careful not to overcook them. They should be just pink and opaque—anything more, and they might lose their tender juiciness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International