Ingredients
8 oz spaghetti or linguine
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/4 cup fresh lemon juice
1 teaspoon lemon zest
Salt and black pepper, to taste
1/4 cup chopped fresh parsley
Grated Parmesan, for serving (optional)
Instructions
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Cook pasta according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
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In a large skillet over medium heat, heat olive oil and 2 tablespoons butter. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
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Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side, or until pink and opaque. Remove shrimp and set aside.
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Add remaining butter, lemon juice, lemon zest, and reserved pasta water to the skillet. Simmer for 2 minutes.
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Toss in the cooked pasta and shrimp, stirring to coat in the sauce.
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Garnish with parsley and Parmesan if desired. Serve immediately.