Ingredients
Scale
- 12 oz (340g) linguine or spaghetti
- 1½ lbs (680g) large shrimp, peeled & deveined
- Salt & black pepper to taste
- 4 tbsp (½ stick / 55g) unsalted butter
- 3 tbsp olive oil
- 5 garlic cloves, minced
- ½ tsp red pepper flakes (optional)
- ½ cup dry white wine (or chicken broth)
- Juice of 1 lemon
- ¼ cup fresh parsley, chopped
- Optional: lemon zest, grated Parmesan
Instructions
- Cook pasta: Boil linguine until al dente. Reserve ½ cup pasta water before draining.
- Sear shrimp: Pat shrimp dry; season with salt and pepper. In a large skillet, heat 2 tbsp olive oil over medium-high. Cook shrimp 1–2 min per side until pink and opaque. Remove and set aside.
- Make sauce: In same skillet, melt butter with remaining olive oil over medium heat. Add garlic and red pepper flakes; cook 30–60 sec until fragrant (don’t brown!).
- Deglaze: Pour in white wine and lemon juice; simmer 2–3 min until slightly reduced.
- Combine: Add cooked pasta, shrimp, and parsley to skillet. Toss to coat, adding reserved pasta water as needed to loosen.
- Finish with lemon zest and Parmesan if desired.
💡 Pro Tips:
– Use fresh, not frozen shrimp for best texture (thaw frozen completely and pat dry).
– No wine? Use extra broth + 1 tsp white wine vinegar.
– Add cherry tomatoes or spinach for extra color and nutrition.
Prep Time & Nutrition (per serving, serves 4):
Prep Time: 5 min | Cook Time: 10 min | Total Time: 15 min
Servings: 4 | Calories: 420 | Net Carbs: 42g | Fats: 18g | Protein: 28g
Servings: 4 | Calories: 420 | Net Carbs: 42g | Fats: 18g | Protein: 28g