Ingredients:

  • 12 oz (340 g) spaghetti or linguine
  • 1 lb (450 g) large, peeled and deveined shrimp
  • 4 tablespoons (56 g) unsalted butter
  • 3 tablespoons (45 ml) extra virgin olive oil
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and pepper, to taste
  • Juice of 1 lemon (about 2 tablespoons or 30 ml)
  • ¼ cup (15 g) fresh parsley, chopped
  • Zest of 1 lemon (optional)

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package instructions until al dente.
  3. Reserve 1 cup (240 ml) of pasta water, then drain pasta.
  4. In a skillet, heat butter and olive oil over medium heat.
  5. Add minced garlic and sauté until fragrant, about 1 minute (do not brown).
  6. Stir in red pepper flakes (if using).
  7. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 3-4 minutes.
  8. Pour in lemon juice and reserved pasta water, stirring to combine.
  9. Add drained pasta and toss until coated.
  10. Remove from heat, stir in parsley and lemon zest.
  11. Serve warm, garnished with more parsley, if desired.