Dinner · 25 min · italian

Garlic Butter Shrimp Pasta

✓ USDA-verified nutrition data

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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