Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 8 ounces linguine or spaghetti
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lemon
  • Zest of 1 lemon
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, following package instructions. Reserve ½ cup pasta cooking water, then drain.
  2. In a large sauté pan, heat butter and olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for 1-2 minutes until fragrant.
  3. Add shrimp, salt, and pepper; cook until shrimp turn pink and opaque, about 3-5 minutes.
  4. Lower the heat and add cooked pasta to the shrimp mixture. Pour in reserved pasta water, lemon juice, and zest; toss gently to coat everything evenly. Add chopped parsley and adjust seasoning if necessary.
  5. Plate and garnish with additional parsley and lemon wedges if desired.