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Lemon Butter Pasta with Shrimp

Bright, fast, and light — this one is for when you want something that doesn't feel heavy but still fills everyone up. The lemon butter sauce is basically built in the pan while the pasta boils, and the shrimp only takes a few minutes. Weeknight win.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb linguine
  • 1 lb large shrimp peeled and deveined
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • Zest of 1 lemon
  • 3 tbsp fresh lemon juice
  • 1/3 cup dry white wine or chicken broth
  • 1/4 tsp red pepper flakes
  • Salt and pepper to taste
  • 2 tbsp fresh parsley chopped
  • Parmesan optional for serving

Method
 

  1. Cook linguine according to package directions. Reserve 1/2 cup pasta water before draining.
  2. Season shrimp with salt and pepper. Melt 2 tbsp butter in a large skillet over medium-high heat. Cook shrimp 1-2 minutes per side until pink. Remove to a plate.
  3. In the same skillet, melt remaining butter over medium heat. Add garlic and red pepper flakes and cook 1 minute.
  4. Add wine (or broth) and lemon juice and simmer 2 minutes. Add lemon zest.
  5. Add drained pasta and toss, adding pasta water as needed. Return shrimp to the pan and toss everything together.
  6. Top with fresh parsley and serve immediately.