Linguine Lemon Butter with Shrimp

• 8 oz linguine
• 12 oz large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup chicken stock
• Zest and juice of 1 large lemon
• Salt, to taste
• Black pepper, to taste
• Red pepper flakes, optional
• 2 tbsp chopped parsley

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 and cook until pink and opaque, about 2 minutes per side.
4. 4 Remove shrimp and set aside.
5. 5 In the same skillet, melt butter and sauté garlic until fragrant.
6. 6 Pour in chicken stock and lemon juice, scraping up any browned bits.
7. 7 Toss cooked linguine into the skillet, adding reserved pasta water as needed to create a saucy consistency.
8. 8 Return shrimp to the skillet, season with salt, pepper, and red pepper flakes if using.
9. 9 Toss to combine and heat through.
10. 10 Garnish with lemon zest and parsley before serving.

Equipment

• Large skillet
• Pot for pasta
• Tongs or spatula

Variations

• Add sautéed spinach for a hearty twist.
• Substitute shrimp with scallops or chicken for a different protein.

Substitutions

• Use gluten-free linguine for a gluten-free option.
• Substitute chicken stock with vegetable stock for a vegetarian version.

Pairings

• Garlic bread
• A simple arugula salad

Nutrition

Tips

• For extra richness, add a splash of heavy cream to the sauce.
• Make sure shrimp are fully defrosted and patted dry before cooking for best texture.

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: This dish does not freeze well due to the texture of the shrimp and pasta.

Serving Suggestions

• Serve with a crisp Caesar salad for a light meal.
• Pair with a glass of Sauvignon Blanc to complement the lemony flavor.

FAQ