Description
A quick and flavorful pasta dish featuring juicy shrimp sautéed in a garlic butter sauce, tossed with linguine and finished with lemon and parsley. Ready in just 25 minutes, it’s perfect for busy weeknights or a cozy dinner in.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 5 cloves garlic, finely minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable broth (white wine substitute)
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- 8 ounces linguine pasta
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve 1/2 cup of pasta water and drain.
- Heat a large skillet over medium heat. Add 2 tablespoons butter and olive oil.
- Sauté shrimp for 2 minutes per side until pink. Remove and set aside.
- Add remaining butter, minced garlic, red pepper flakes, salt, and black pepper to skillet. Cook for 1 minute.
- Pour in vegetable broth, stir, and let it simmer for 3 minutes to reduce.
- Return shrimp to skillet. Add cooked linguine, lemon juice, and a splash of reserved pasta water if needed. Toss well.
- Garnish with chopped parsley and serve immediately.
Notes
- Make sure shrimp are patted dry before cooking to get a good sear.
- Use fresh lemon juice for the brightest flavor.
- Reserve pasta water to adjust the sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 180mg