Ingredients
Scale
- 12 ounces of spaghetti or linguine
- 1 pound of large shrimp, peeled and deveined
- 4 tablespoons of unsalted butter
- 6 cloves of garlic, minced
- 1/4 teaspoon of red pepper flakes (optional but recommended for a little kick)
- 1/4 cup of fresh parsley, chopped
- 1/2 cup of grated Parmesan cheese
- Salt and pepper, to taste
- Lemon wedges, for serving
If you’re missing an ingredient, don’t panic. You can easily substitute parsley with basil for a different twist, and if you’re out of Parmesan, pecorino works just as well!
Instructions
- Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic, as it can turn bitter.
- Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes. Cook until the shrimp turns pink and opaque, about 3-4 minutes per side.
- Toss the drained pasta into the skillet with the shrimp and garlic butter. Add the Parmesan cheese and half of the chopped parsley. If the pasta looks dry, add a splash of the reserved pasta water to loosen it up.
- Mix everything gently until the pasta is well coated in the sauce. Adjust the seasoning if necessary.
- Serve immediately, garnishing with the remaining parsley and a squeeze of lemon juice for a burst of freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Garlic butter shrimp pasta, recipe, cooking, food