Prep time: 10 mins | Cook time: 15 mins | Servings: 4
Ingredients
- The Pasta: 12 oz linguine, spaghetti, or fettuccine.
- The Protein: 1 lb large shrimp, peeled and deveined.
- The Sauce:
- 4 tbsp unsalted butter.
- 2 tbsp olive oil.
- 4–6 cloves garlic, minced.
- 1/2 cup dry white wine or chicken broth.
- Juice of half a lemon.
- The Seasoning:
- 1 tsp red pepper flakes (adjust for heat).
- 1 tsp dried oregano or Italian seasoning.
- Salt and black pepper to taste.
- Garnish: Fresh chopped parsley and a sprinkle of parmesan cheese.
Instructions
- Boil: Cook your choice of pasta in a large pot of salted water until al dente. Reserve about 1/2 cup of the starchy pasta water before draining.
- Sauté Garlic: In a large skillet, melt the butter with the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Cook Shrimp: Add the shrimp to the skillet in a single layer. Season with the dried herbs, salt, and pepper. Cook for 2 minutes per side until they turn pink and opaque.
- Deglaze: Pour in the white wine (or broth) and lemon juice. Let it simmer for 1–2 minutes to slightly reduce.
- Toss: Add the cooked pasta to the skillet. Toss everything together vigorously, adding the reserved pasta water a splash at a time until the sauce is glossy and coats every strand.
- Serve: Garnish with fresh parsley and serve immediately while the shrimp are juicy and the sauce is warm.