8 oz linguine or your favorite pasta

1 lb large shrimp, peeled and deveined

Salt and black pepper to taste

3 tablespoons unsalted butter

4 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

1/2 teaspoon red pepper flakes (optional)

1/4 cup fresh parsley, chopped

Grated Parmesan cheese for serving

Execution

Cook the Pasta: Boil the pasta in a large pot of salted water according to package instructions. Drain and set aside.

Season the Shrimp: Pat the shrimp dry with paper towels. Season with salt and black pepper.

Sauté Shrimp: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Lemon Garlic Sauce: In the same skillet, add the remaining butter. Sauté minced garlic until fragrant but not browned. Add lemon zest, lemon juice, and red pepper flakes if using. Stir to combine.

Combine Shrimp and Pasta: Return the cooked shrimp to the skillet. Add the cooked pasta and toss everything together until well coated in the lemon garlic sauce.

Finish and Garnish: Sprinkle fresh parsley over the pasta and toss once more. Season with additional salt and black pepper if needed.

Serve: Divide the Lemon Butter Garlic Shrimp Pasta among plates. Garnish with grated Parmesan cheese.

Additional tips

• For added freshness, squeeze extra lemon juice over the pasta before serving.
• Feel free to add a handful of cherry tomatoes or baby spinach for extra color and flavor.
• Serve with a side of crusty bread to soak up the delicious sauce.