A delightful dish that perfectly combines the zest of lemon, the richness of butter, and the succulence of fresh shrimp, all intertwined with al dente pasta.
Ingredients
Scale:
8 ounces of linguine or spaghetti
1 pound of large shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
1/2 cup chicken broth or white wine
Juice of 1 large lemon
Zest of 1 lemon
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large pot of boiling salted water, cook the linguine or spaghetti according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp in a single layer and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute until the garlic is fragrant.
Pour in the chicken broth (or white wine) and scrape any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for about 2-3 minutes.
Stir in the lemon juice and zest, then add the cooked pasta and shrimp to the skillet. Toss everything together gently, adding reserved pasta water until the sauce reaches your desired consistency.
Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Allow everything to cook together for another minute.
Remove from heat and garnish with fresh parsley. Serve immediately with extra lemon wedges on the side.
