Ingredients
Scale
- 8 ounces of linguine or fettuccine pasta
- 1 pound of large shrimp, peeled and deveined
- 4 tablespoons of unsalted butter
- 4 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/4 cup of fresh parsley, chopped
- 1/2 cup of grated Parmesan cheese
- Zest and juice of 1 lemon
- 2 cups of vegetable or chicken broth
Instructions
- Boil salted water in a large pot. Cook linguine or fettuccine until al dente, usually about 8-10 minutes. Drain and set aside.
- Melt 2 tablespoons of butter in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add shrimp, season, and cook until pink, about 2-3 minutes per side.
- Remove shrimp, then add remaining butter, broth, lemon juice, and zest to the skillet. Stir in pasta, shrimp, and parsley. Mix well and heat through for a couple of minutes.
- Adjust seasoning, plate, sprinkle with Parmesan and parsley, and serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- To reheat, warm on the stove over medium heat, adding a splash of broth if necessary.
- This dish pairs well with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: One-Pot Cooking
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free pasta)
Nutrition
- Serving Size: 1 bowl
- Calories: 600 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg