Garlic Butter Shrimp Pasta
Recipe by gingham
Plump shrimp in a glossy garlic, lemon, and butter sauce. It tastes like a night out and takes about 25 minutes.
Ingredients
- 12 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 1/2 tsp kosher salt, plus more for the pasta water
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 5 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes
- 1/2 cup dry white wine or chicken stock
- 2 tbsp lemon juice
- 1/4 cup chopped parsley
Method
Cook the pasta in well-salted boiling water until al dente. Save 1 cup of the cooking water, then drain.
Meanwhile, pat the shrimp dry and season them with the salt and pepper.
Heat the oil and 1 tbsp of the butter in a large skillet over medium-high heat. Add the shrimp in one layer and cook until pink, 1 to 2 minutes a side. Move them to a plate.
Turn the heat to medium. Add another 1 tbsp of butter, the garlic, and the pepper flakes and cook until the garlic smells sweet but hasn't browned, about 1 minute.
Pour in the wine and simmer until it's reduced by half, about 2 minutes.
Add the pasta, the rest of the butter, the lemon juice, and 1/4 cup of the pasta water and toss until glossy, adding more water if it looks dry. Toss in the shrimp and parsley, taste for salt, and serve.