Description
An elegant yet comforting dish of plump shrimp in a rich, buttery lemon sauce served over al dente pasta.
Ingredients
Scale
- 8 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 4 tablespoons unsalted butter, divided
- 4 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup dry white wine (or low-sodium chicken broth as alcohol-free substitute)
- Juice of 1 lemon (about 2 tablespoons)
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the linguine or spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta cooking water.
- In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium heat.
- Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
- Add the shrimp to the skillet, cooking until they turn pink, about 2–3 minutes per side.
- Pour in the white wine, lemon juice, and lemon zest, and bring to a simmer for about 2 minutes.
- Add the cooked pasta to the skillet, tossing to combine everything. Add reserved pasta water to reach desired silkiness.
- Stir in the remaining butter and season with salt and pepper to taste. Toss until the pasta is well-coated.
- Garnish with fresh parsley before serving.
Notes
Avoid overcooking shrimp to maintain tenderness. Use high-quality ingredients for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 567
- Sugar: 4g
- Sodium: 800mg
- Fat: 31g
- Saturated Fat: 10g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 150mg