This dish combines succulent shrimp with garlic, lemon, and fresh herbs, all tossed with pasta in a rich, buttery sauce.
Ingredients
Scale:
8 ounces linguine or fettuccine
1 pound large shrimp, peeled and deveined
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
Juice and zest of 1 large lemon
1 cup low-sodium chicken broth
¼ cup fresh parsley, chopped
¼ teaspoon red pepper flakes (optional)
Salt and pepper to taste
Freshly grated Parmesan cheese for serving (optional)
Instructions
In a large pot, bring salted water to a boil. Add the linguine or fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of pasta water for later use, then drain the pasta and set it aside.
In the same pot, heat the olive oil and 2 tablespoons of butter over medium heat. Once the butter is melted and bubbly, add the shrimp. Cook for 2-3 minutes, until the shrimp turn pink and opaque. Season with salt and pepper.
Stir in the minced garlic and red pepper flakes (if using) and cook for an additional 1 minute, just until fragrant.
Pour in the chicken broth, lemon juice, and zest. Bring to a simmer, letting the flavors meld for about 2 minutes.
Add the cooked pasta to the pot along with the remaining 2 tablespoons of butter and chopped parsley. Toss everything together until the pasta is well coated and heated through.
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately, garnished with additional parsley and freshly grated Parmesan cheese if desired.
