Garlic Shrimp Pasta Recipe (Print version)

Juicy shrimp and linguine tossed in a glossy garlic butter sauce with lemon, parsley, and a little heat.

# Ingredients:

For the pasta and shrimp

01 - 12 oz (340 g) linguine or spaghetti
02 - 1 lb (450 g) large shrimp, peeled and deveined
03 - 1 teaspoon kosher salt, divided, plus more for pasta water
04 - 1/2 teaspoon black pepper
05 - 1/4 teaspoon red pepper flakes, plus more to taste
06 - 2 tablespoons extra-virgin olive oil

For the garlic butter sauce

07 - 4 tablespoons (56 g) unsalted butter
08 - 6 cloves garlic, thinly sliced or minced
09 - 1 teaspoon finely grated lemon zest
10 - 1/2 cup (120 ml) dry white wine or low-sodium chicken broth
11 - 1/2 cup (120 ml) reserved pasta water, plus more as needed
12 - 2 tablespoons fresh lemon juice
13 - 1/3 cup chopped fresh parsley
14 - 1/4 cup (25 g) grated parmesan, optional, for serving

# Instructions:

01 - Bring a large pot of well-salted water to a boil. Cook the linguine until just shy of al dente. Reserve 1 cup of pasta water, then drain.
02 - Pat the shrimp very dry. Season with 1/2 teaspoon salt, black pepper, and red pepper flakes.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side, until pink and just opaque. Transfer to a plate.
04 - Reduce heat to medium-low. Add butter, garlic, and lemon zest to the skillet. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.
05 - Add wine or broth and simmer for 1-2 minutes, scraping the bottom of the skillet. Stir in 1/4 cup reserved pasta water.
06 - Add drained pasta to the skillet and toss until glossy. Add more pasta water, a tablespoon or two at a time, until the sauce lightly coats the noodles.
07 - Return shrimp to the skillet. Add lemon juice and parsley, then toss gently for 30-60 seconds. Taste and adjust salt. Serve with parmesan if desired.

# Good to know:

01 - Best served immediately while the sauce is glossy.
02 - Use dry white wine such as pinot grigio or sauvignon blanc, or replace it with broth.
03 - Nutrition is an estimate per serving without extra parmesan.

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