Description
A quick and easy pasta dish featuring succulent shrimp in a rich garlic butter sauce.
Ingredients
Scale
- 8 ounces linguine or your favorite pasta
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- Red pepper flakes (optional, for a touch of heat)
Instructions
- Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
- Pour in white wine (if using) and lemon juice. Bring to a simmer and let it cook for 1-2 minutes.
- Add cooked and drained pasta to the skillet with the shrimp. Toss to coat everything in the sauce.
- Add chopped fresh parsley and toss again. If the sauce seems too thick, add a splash of the reserved pasta water.
- Season with salt, black pepper, and red pepper flakes if desired. Serve immediately.
Notes
- Use large shrimp for the best texture.
- Don’t overcook the shrimp; they cook quickly.
- Fresh parsley adds a bright flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian