Garlic Butter Shrimp Pasta

• 8 oz linguine
• 1 lb shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt to taste
• Black pepper to taste
• 2 tbsp fresh parsley, chopped
• Juice of 1/2 lemon

Steps

1. 1 Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, melt butter in a large skillet over medium heat.
3. 3 Add minced garlic and red pepper flakes to the skillet; sauté until fragrant.
4. 4 Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
5. 5 Stir in chicken broth and heavy cream, then simmer for 2 minutes.
6. 6 Toss in the cooked linguine, Parmesan, and enough pasta water to create a creamy sauce.
7. 7 Season with salt and pepper to taste, then stir in lemon juice and parsley.
8. 8 Serve immediately while hot and creamy.

Nutrition

Tips

• For extra flavor, use garlic-infused olive oil in place of part of the butter.
• If you prefer a spicier dish, increase the amount of red pepper flakes.
• Adding shrimp at the right time prevents overcooking and keeps them juicy.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth in the microwave or on the stovetop.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with garlic bread for a delightful meal.

FAQ