# Components:
→ Pasta
01 - 12 ounces linguine or spaghetti
02 - Salt for pasta water
→ Garlic Butter Shrimp
03 - 1 1/2 pounds large shrimp, peeled and deveined
04 - 4 tablespoons olive oil, divided
05 - 4 tablespoons unsalted butter
06 - 6 cloves garlic, minced
07 - 1/4 teaspoon red pepper flakes (optional)
08 - 1/2 cup dry white wine or chicken broth
09 - Juice of 2 lemons
10 - Salt and freshly ground black pepper, to taste
→ Finishing
11 - 1/4 cup chopped fresh parsley
12 - 1/4 cup grated Parmesan cheese
13 - 1 tablespoon lemon zest
14 - Lemon wedges, for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook linguine or spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
02 - Pat the shrimp dry with paper towels and season both sides generously with salt and freshly ground black pepper.
03 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Arrange shrimp in a single layer and sear for 2 minutes per side until pink and cooked through. Remove the shrimp to a plate and set aside.
04 - In the same skillet, add the remaining 2 tablespoons olive oil and the unsalted butter. Add minced garlic and optional red pepper flakes, sautéing for 30 seconds until fragrant. Pour in the dry white wine or chicken broth and lemon juice, simmer for 2 minutes to reduce slightly.
05 - Return the drained pasta to the skillet with the garlic butter sauce. Toss gently to coat, adding reserved pasta water as needed for a silky consistency. Add the cooked shrimp back to the pan and toss until evenly distributed.
06 - Remove skillet from heat, fold in fresh parsley, grated Parmesan cheese, and lemon zest. Serve immediately with lemon wedges on the side.
