⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

🍽 Ingredients

• 1/2 pound Linguine
• 1/2 pound Shrimp
• 2 tablespoons Olive oil
• 2 cloves, minced Garlic
• 1/4 teaspoon Red pepper flakes
• 1/4 cup White wine (optional)
• 1 tablespoon Lemon juice
• 2 tablespoons Butter
• 1/4 cup, chopped Fresh parsley
• To taste Salt and pepper

📖 Instructions

1. First things first, get that pasta water going. Fill a large pot with enough water to cook your linguine according to the package directions. Add a generous pinch of salt—it really makes a difference! Once boiling, toss in your linguine, stir gently, and set a timer.
2. While the pasta is happily bubbling away, let's tackle the shrimp. Peel and devein your shrimp if they aren't already prepped. I usually buy pre-peeled to save time, you know, because life's too short for tedious chores.
3. In a large skillet, heat the olive oil over medium heat. Add in the minced garlic and red pepper flakes. Cook for about 30 seconds, or until fragrant, but don't let it brown too much or it'll get bitter. That's a mistake I made once, and my friend still teases me about it!
4. Now, toss in those beautiful shrimp. Sprinkle with salt and freshly ground black pepper. Cook for about 2-3 minutes per side, or until they turn pink and opaque. Don't overcrowd the pan; work in batches if necessary for even cooking.
5. Once the shrimp are cooked, remove them from the skillet and set them aside. In the same skillet (no need to wash!), add the white wine (if using). Let it reduce slightly, about a minute or so. This helps concentrate the flavor.
6. Now, for the fun part! Stir in the lemon juice, butter, and parsley. Keep the heat low; you just want the butter to melt and everything to combine nicely. Taste and season with more salt or pepper if needed. It's like a little flavor dance party in your pan!
7. Drain the linguine, reserving about 1/2 cup of pasta water. Add the cooked linguine to the skillet with the sauce, toss to combine, adding a little pasta water at a time if needed to loosen the sauce. It should coat the pasta beautifully.
8. Finally, gently add the cooked shrimp back to the skillet. Toss everything together. Make sure to give it one last taste test before serving! I can't stress this part enough. Taste! Serve immediately, garnished with extra parsley if you like. Enjoy!
9. Before serving, I like to add a squeeze of fresh lemon juice to brighten the flavors, and maybe a sprinkle of red pepper flakes for those who like a bit of heat. This is where you can get creative!

📝 Notes

• For a richer flavor, use unsalted butter and adjust salt accordingly.
• Feel free to add a pinch of sugar to balance the acidity of the lemon juice.
• If you don't have white wine, you can substitute chicken broth or simply omit it, the dish will still be delicious!
• Don't overcook the shrimp or they will become tough and rubbery. Aim for a nice pink color.