Name: Garlic butter shrimp and linguine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3 oz linguine; 8 1/2 cups water; 1 tsp salt; 5 oz raw shrimp, peeled and deveined; 1 tbsp salted butter; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp black pepper

Nutrition

Per serving

509 calories

Protein: 32g; 25% of calories
Carbs: 65g; 51% of calories
Fat: 14g; 24% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Bring the water and half the salt to a boil in a large pot. Add the linguine and cook for 9 to 11 minutes until tender. Reserve a splash of pasta water, then drain the noodles.
While the pasta water heats, pat the shrimp dry with paper towels. Season with the remaining salt and the black pepper.
Melt half the butter in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes.
Flip the shrimp and cook for 2 minutes more until opaque and pink. Remove the shrimp from the pan and set aside. Done when opaque and firm, 145°F.
Reduce the skillet heat to medium. Add the remaining butter and the garlic, cooking for 1 minute until fragrant. Stir in the lemon juice and the reserved pasta water.
Add the cooked linguine and shrimp back into the skillet. Toss well for 1 minute to coat in the sauce. Stir in the parsley and transfer to a plate.

Nutrition

Ingredients

Instructions

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