Ingredients
Units
Scale
- 8 ounces linguine
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup white wine or chicken broth
- Juice of 1 lemon
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Cook the Linguine: In a large pot of salted boiling water, cook the linguine according to package instructions until al dente. Drain and set aside.
- Sauté the Shrimp: In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant (about 1 minute). Add the shrimp, season with salt and pepper, and cook until they turn pink (about 2-3 minutes).
- Add the Sauce: Pour in the white wine or chicken broth and lemon juice. Simmer for 2-3 minutes to reduce slightly.
- Combine: Add the cooked linguine to the skillet and toss to coat in the garlic butter sauce. Stir in the fresh parsley.
- Serve: Plate the linguine and shrimp, garnishing with additional parsley and lemon wedges. Enjoy hot!
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: 4
- Calories: 450kcal
- Fat: 20g
- Carbohydrates: 40g
- Protein: 30g