Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 ounces linguine or spaghetti
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup white wine or chicken broth
- Zest and juice of 1 lemon
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Feel free to substitute the white wine with chicken broth if you prefer a non-alcoholic version. As my grandmother always said, “Use what you have, and make it your own.” The joy of cooking is in the flexibility and creativity it allows.
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Add the garlic and sauté for about 1 minute, until fragrant.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet, pour in the white wine or chicken broth, scraping up any bits from the bottom of the pan. Allow it to simmer for 2 minutes, then reduce the heat to low.
- Add the lemon zest, lemon juice, and red pepper flakes to the skillet. Stir in the remaining tablespoon of butter, letting it melt into the sauce.
- Return the shrimp to the skillet, tossing them in the sauce to coat. Add the cooked pasta, tossing everything together until well combined.
- Remove from heat and sprinkle with fresh parsley and grated Parmesan cheese. Serve immediately, savoring each delicious, garlicky bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International