Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 8 ounces linguine or spaghetti
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (adjust for heat)
- 1/2 cup dry white wine or chicken broth
- Juice of 1 lemon
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Optional: grated Parmesan cheese (for serving)
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- Sauté the Shrimp: In a large skillet over medium heat, melt the butter and olive oil together. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Add the Shrimp: Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper. Cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.
- Deglaze the Pan: Pour in the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for about 2 minutes.
- Combine with Pasta: Add the cooked pasta to the skillet and toss to coat. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
- Garnish and Serve: Remove from heat and stir in the chopped parsley. Serve immediately, topped with grated Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400 kcal
- Fat: 20g
- Carbohydrates: 40g
- Protein: 18g