Ingredients:
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth if you prefer not to use alcohol)
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 cup chopped parsley
- Red pepper flakes (optional, for a little heat)
- 8 ounces linguine or spaghetti, cooked according to package instructions
Ingredients:
- 1 pound large shrimp, peeled and deveined
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup dry white wine (or chicken broth if you prefer not to use alcohol)
- Juice of 1 lemon
- Zest of 1 lemon
- 1/4 cup chopped parsley
- Red pepper flakes (optional, for a little heat)
- 8 ounces linguine or spaghetti, cooked according to package instructions
Instructions:
- Prep the Shrimp:
- Season the shrimp with salt and pepper.
- Cook the Shrimp:
- In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter.
- Add the shrimp in a single layer and cook for about 1-2 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce:
- In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter.
- Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Pour in the white wine (or chicken broth) and lemon juice. Let the sauce simmer for 2-3 minutes to reduce slightly.
- Stir in the lemon zest and red pepper flakes if using.
- Combine Shrimp and Sauce:
- Return the shrimp to the skillet. Toss to coat in the sauce and heat through, about 1 minute.
- Stir in the chopped parsley.
- Serve:
- Serve the shrimp and sauce over the cooked pasta. Toss everything together to ensure the pasta is well coated with the sauce.
- Optionally, you can garnish with additional parsley or a sprinkle of Parmesan cheese.
Instructions:
- Prep the Shrimp:
- Season the shrimp with salt and pepper.
- Cook the Shrimp:
- In a large skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter.
- Add the shrimp in a single layer and cook for about 1-2 minutes on each side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Make the Sauce:
- In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter.
- Add the minced garlic and cook for about 1 minute until fragrant but not browned.
- Pour in the white wine (or chicken broth) and lemon juice. Let the sauce simmer for 2-3 minutes to reduce slightly.
- Stir in the lemon zest and red pepper flakes if using.
- Combine Shrimp and Sauce:
- Return the shrimp to the skillet. Toss to coat in the sauce and heat through, about 1 minute.
- Stir in the chopped parsley.
- Serve:
- Serve the shrimp and sauce over the cooked pasta. Toss everything together to ensure the pasta is well coated with the sauce.
- Optionally, you can garnish with additional parsley or a sprinkle of Parmesan cheese.