20-Minute Garlic Butter Shrimp Pasta

20-Minute Garlic Butter Shrimp Pasta

Prep: 10 minutes · Cook: 10 minutes · Total: 20 minutes · Serves: 4

Ingredients

• 12 ounces linguine or spaghetti
• 1 pound large shrimp, peeled and deveined
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 4 garlic cloves, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1 lemon, zested and juiced
• 1/3 cup chopped parsley
• 1/2 cup reserved pasta water

Directions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1/2 cup cooking water.
2. Pat the shrimp dry and season with salt and pepper.
3. Heat 1 tablespoon butter and the olive oil in a large skillet. Cook shrimp for 1 to 2 minutes per side, then transfer to a plate.
4. Lower the heat. Add garlic and pepper flakes; cook for 30 seconds.
5. Add lemon juice and 1/4 cup pasta water. Whisk in remaining butter.
6. Toss in pasta, shrimp, lemon zest, and parsley. Add more pasta water as needed and serve.

Cook’s notes

Shrimp cook quickly; remove them as soon as they turn opaque and curl loosely.

Storage and reheating

Refrigerate up to 2 days. Reheat briefly over low heat with a splash of water.

Estimated nutrition per serving

520 calories · 33 g protein · 64 g carbohydrate · 16 g fat · 3 g fiber · 680 mg sodium. Nutrition is an estimate and varies by ingredients used.