Lemon Garlic Butter Shrimp Pasta

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 12 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 1.5 tsp divided kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 6 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine or chicken broth
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1/3 cup fresh parsley, chopped
• 1/3 cup grated Parmesan cheese
• 1 cup reserved pasta water

Instructions

1. 1Bring a large pot of water to a rolling boil and salt it generously with kosher salt. Add the linguine and cook until just shy of al dente, about 1 minute less than package directions.
2. 2Meanwhile, pat the shrimp very dry and season with salt and the black pepper. Heat the olive oil in a large 12-inch skillet over medium-high heat.
3. 3Add the shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Transfer shrimp to a clean plate; do not overcook.
4. 4Reduce heat to medium-low and add the butter to the same skillet. Once melted, add the sliced garlic and red pepper flakes; cook 1–2 minutes, stirring, until garlic is fragrant and just turning pale gold.
5. 5Pour in the white wine (or broth) and simmer 2 minutes, scraping up any browned bits, until the liquid reduces by half.
6. 6Stir in the lemon zest and lemon juice. Taste the sauce base and add a pinch more salt if needed.
7. 7When the pasta is ready, reserve starchy pasta water, then drain the noodles. Immediately add the hot pasta to the skillet with the lemon-garlic butter.
8. 8Toss the pasta vigorously over medium heat, adding pasta water a splash at a time (start with 1/3 cup) until the sauce emulsifies and coats every strand in a glossy sheen, about 1–2 minutes.
9. 9Return the cooked shrimp and any juices to the pan along with most of the parsley and the Parmesan. Toss gently for 30–60 seconds just to warm the shrimp through.
10. 10Remove from heat, taste once more for seasoning and brightness, and add an extra squeeze of lemon if desired. Divide among warm bowls and finish with remaining parsley and extra Parmesan.