Garlic Lemon Butter Shrimp Pasta

• 8 oz linguine
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup chicken broth
• 1/4 tsp red pepper flakes
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• Zest of 1 lemon
• 2 tbsp olive oil

Steps

1. 1 Cook linguine according to package instructions until al dente; reserve 1/2 cup pasta water and drain.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add shrimp, season with salt and pepper, and cook 2 minutes per side until pink.
4. 4 Remove shrimp and set aside.
5. 5 In the same skillet, melt butter and sauté garlic until fragrant.
6. 6 Stir in lemon juice, chicken broth, and red pepper flakes.
7. 7 Return shrimp to skillet, along with cooked pasta and enough pasta water to create a creamy sauce.
8. 8 Toss to combine, season to taste, and sprinkle with parsley and lemon zest.
9. 9 Serve immediately.

Equipment

• Large skillet
• Pasta pot

Variations

• Add spinach or sun-dried tomatoes for extra flavor.
• Swap linguine for gluten-free pasta if needed.

Substitutions

• Use margarine instead of butter for a dairy-free version.
• Substitute chicken broth with vegetable broth for a vegetarian option.

Pairings

• White wine
• Sparkling water with lemon

Nutrition

Tips

• Use fresh lemon juice for the best flavor.
• Don't skip reserving pasta water; it's key for a silky sauce!

Storage

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

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat with extra broth to loosen the sauce.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a crisp green salad for a refreshing contrast.

FAQ