Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 4 tbsp unsalted butter
- 1/4 cup freshly squeezed lemon juice
- 8 oz linguine pasta
- 1/4 cup fresh parsley, chopped
- 1/2 tsp red pepper flakes
- 1/2 cup dry white wine (e.g., Sauvignon Blanc)
- Salt and pepper to taste
Instructions
- Prepare the pasta by boiling salted water in a large pot. Add linguine and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside, reserving half a cup of pasta water.
- In a large skillet over medium heat, melt butter until frothy. Season shrimp with salt and pepper; add to the skillet and sauté for 3-4 minutes on each side until they turn pink and opaque.
- Stir in minced garlic and sauté for about 30 seconds until fragrant. Pour in white wine and let simmer for 2-3 minutes until slightly reduced.
- Add drained linguine directly to the skillet with shrimp and sauce. Mix well, adding reserved pasta water if necessary for moisture.
- Squeeze fresh lemon juice over the dish, stir in remaining butter and red pepper flakes, then garnish with chopped parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 220mg