Lemon-Garlic Shrimp Pasta

Italian · 25 min · Shrimp · pescatarian, gluten-free, high-protein

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Ingredients

• 12 oz linguine
• 1 lb large shrimp, peeled
• 6 cloves garlic, minced
• 4 tbsp butter
• 2 tbsp olive oil
• 1 large lemon, juiced and zested
• 1/2 cup dry white wine or broth
• 1/4 cup parsley, chopped
• 1/4 tsp red pepper flakes
• to taste kosher salt

Method

1. Cook linguine in salted water to al dente. Reserve 1/2 cup pasta water; drain.
2. Pat shrimp dry; season with salt. In a wide skillet, melt 2 tbsp butter + olive oil over medium-high.
3. Add shrimp in a single layer; cook 90 sec per side until pink. Remove to a plate.
4. Add garlic + red pepper flakes; cook 30 sec. Pour in wine, scrape pan, reduce 1 min. Add remaining butter, lemon juice, zest. Toss in pasta + shrimp + parsley; loosen with pasta water as needed.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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