Ingredients:

  • 1 lb linguine
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1 large lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup grated parmesan cheese
  • 1/2 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Pat the shrimp completely dry with paper towels. Mince the garlic and zest the lemon.
  2. Heat olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and lightly golden. Remove shrimp from the pan and set aside.
  3. In the same skillet, melt the butter. Add minced garlic and red pepper flakes, stirring for 1 minute until fragrant.
  4. Pour in the white wine, scraping the bottom of the pan to release brown bits. Simmer for 2 minutes.
  5. Stir in the lemon juice, cooked pasta, and a splash of pasta water. Toss vigorously until the sauce is velvety.
  6. Fold the shrimp and parsley back into the pan. Finish by stirring in the Parmesan cheese and lemon zest.