Ingredients
Equipment
Method
- Cook the linguine or spaghetti in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Pat the shrimp dry and season with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, until pink and lightly golden. Remove and set aside.
- In the same skillet, melt the butter. Add the garlic and red pepper flakes, if using. Cook for 30 seconds, until fragrant.
- Pour in the chicken broth, lemon juice, and lemon zest. Let the mixture simmer for 2 minutes so the sauce becomes bright and flavorful.
- Add the cooked pasta to the skillet and toss in the garlic butter sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Return the shrimp to the skillet and toss gently until coated. Stir in the Parmesan cheese and parsley.
- Serve immediately with lemon wedges and extra Parmesan, if desired.
Notes
Do not overcook the shrimp. They only need 1 to 2 minutes per side and will finish warming through when returned to the skillet.
Reserve the pasta water because its starch helps the garlic butter sauce cling to the noodles.
Fresh lemon juice and zest provide a brighter flavor than bottled lemon juice.
Omit the red pepper flakes for a mild dish or increase them for more heat.
Frozen shrimp may be used, but they should be thawed completely and patted dry before searing.
Use gluten-free pasta for a gluten-free version.
Vegetable broth may be substituted for the chicken broth.