Ingredients

• 8 oz Linguini
• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes optional, for spice
• 1/2 cup dry white wine or chicken broth
• Juice of 1 lemon
• 3 tbsp unsalted butter
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese optional

Directions

• Bring a large pot of salted water to a boil. Cook the linguini according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
• Season the shrimp with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
• In the same skillet, add the remaining olive oil. Sauté the garlic and red pepper flakes (if using) until fragrant, about 30 seconds. Add the white wine (or chicken broth) and lemon juice, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes.
• Reduce the heat to low and stir in the butter until melted. Return the shrimp to the skillet along with the drained linguini. Toss to coat, adding reserved pasta water as needed to create a silky sauce.
• Stir in fresh parsley and top with Parmesan cheese, if desired. Serve immediately.

Notes

• 4-21-25 1/2 Recipe
• I added Red Onion, Rough Chop
• Basil, Dried
• Baby Spinach, Good Handful

Photos