Garlic Butter Shrimp Linguine

Ingredients

• 1 1/4 lb frozen raw shrimp
• 12 oz linguine
• 5 tbsp unsalted butter
• 6 clove garlic
• 2 lemon
• 1/2 bunch fresh flat-leaf parsley
• 1/2 tsp crushed red pepper flakes
• 2 tbsp extra virgin olive oil
• 2 tsp salt

Method

1. 1

   Thaw the shrimp under cold running water, then pat very dry and peel if needed.

2. 2

   Boil the linguine in well-salted water. Reserve a cup of pasta water before draining.

3. 3

   Heat the olive oil and 2 tablespoons butter in a wide skillet over medium-high. Add the shrimp in one layer and cook 90 seconds per side until just pink. Remove.

4. 4

   Lower the heat, add the remaining butter and the thinly sliced garlic, and cook 1 minute until fragrant but not browned. Add the red pepper flakes.

5. 5

   Add the drained pasta and a big splash of pasta water, tossing until a glossy sauce forms.

6. 6

   Return the shrimp, add the juice of both lemons and the chopped parsley, and toss once more.

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