Dinner · 25 min · italian

Garlic Butter Shrimp Pasta

Shrimp does the heavy lifting here, with linguine rounding it out. An Italian dinner that takes 25 minutes, start to finish. Each serving lands at 304 calories with 31g of protein, so it eats like a much heavier meal. It scales cleanly if you are cooking for more than one.

Ingredients

• 5 oz Shrimp
• 3 oz Linguine
• 1 tbsp Butter
• 4 cloves Garlic
• 1 handful Parsley
• 1/2 Lemon

Steps

1. Bring a large pot of generously salted water to a boil and cook the linguine 1 minute shy of the package time. Before draining, scoop out a cup of the starchy pasta water — this is the secret to a sauce that clings.
2. Pat the shrimp very dry with paper towels and season with salt. Dry shrimp sear golden; wet shrimp steam gray and stick.
3. Heat a large skillet over high heat with a drizzle of oil and sear the shrimp 90 seconds per side, just until pink and curled. They do not need to be fully cooked through — they will finish in the sauce. Set them aside.
4. Lower the heat to medium, melt the butter, and add the sliced garlic. Cook 1 to 2 minutes, stirring, until the garlic is golden and smells nutty — pull it the moment it turns deep amber, because garlic goes bitter fast.
5. Add the drained linguine to the skillet with a big splash of pasta water and toss for 1 minute, until the water and butter turn into a light glossy sauce that coats every strand. Add more pasta water a spoonful at a time if it looks dry.
6. Return the shrimp with the parsley and a squeeze of lemon, and toss 30 seconds more to warm through. Taste and add salt or another squeeze of lemon until it tastes bright and balanced, then serve immediately.

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