Name: Garlic butter shrimp and linguine
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 9 oz large raw shrimp (21 to 25 per lb), peeled, deveined, and patted dry; 1.5 oz linguine; 4 cloves garlic, minced; 2 1/4 tsp salted butter; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp red pepper flakes; 1 1/4 tsp salt; 8 1/2 cups water

Ingredients

9 items

9 oz large raw shrimp (21 to 25 per lb), peeled, deveined, and patted dry
1½ oz linguine
4 cloves garlic, minced
2¼ tsp salted butter
1 tbsp lemon juice
1½ tbsp fresh parsley, chopped
½ tsp red pepper flakes
1¼ tsp salt
8½ cups water

Instructions

Prep 15 min · Cook 10 min

Fill a large pot with the water and half the salt, then bring to a boil. Add the linguine and cook for 9 to 10 minutes until al dente. Reserve 1/4 cup of the pasta water, then drain the noodles in a colander.
While the pasta cooks, melt the butter in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and season with a quarter of the salt. Cook for 2 minutes, flip, and cook for 1 to 2 minutes more until pink and just opaque throughout. Immediately move the shrimp to a plate. Done when pink and just opaque, 145°F.
In the same skillet, add the garlic and red pepper flakes. Cook for 1 minute until fragrant. Stir in the lemon juice and 3 tablespoons of the reserved pasta water, scraping any browned bits from the pan.
Add the linguine, parsley, and seared shrimp back to the skillet. Toss for 1 minute until the sauce is glossy and coats the noodles, adding a little more pasta water if the dish looks dry. Season with the remaining salt and serve.

Nutrition

Ingredients

Instructions

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