Lemon Garlic Shrimp with Linguini
Succulent shrimp, spicy garlic, and tart lemon all combine in this mouth-watering pasta dish. This is an especially great dish to serve on a hot summer day because you don’t need to use the oven at all, and your total time in the kitchen should be less than half an hour.
I start this dish by using the best quality shrimp I can find. For me, lately, that means buying frozen Gulf shrimp. I much prefer the taste of Gulf shrimp to other shrimp, but the fresh Gulf shrimp I can buy does not always smell very fresh, so I’ve taken to buying the frozen Gulf shrimp. It is also very convenient to always have a bag in my freezer; then, I can make shrimp for dinner any night of the week.
After I cook the shrimp in a cast iron pan, it’s time to make the sauce. Luckily, that’s as easy as stirring in the butter and then adding in the linguini. After a long day it’s really great to have a quick and easy dinner planned, and this is one of my very easiest dinners to make.
Lemon Garlic Shrimp with Linguini
Ingredients
- 8 ounces linguini
- 1 lb. large peeled shrimp
- kosher salt
- pinch red pepper flakes
- 2 tbsp. extra virgin olive oil
- 7 tbsp. butter
- 4 cloves minced garlic
- 4 tbsp. lemon juice
- 2 tbsp. chopped parsley
- 1 cup grated Parmesan cheese
Instructions
- Cook linguini until al dente.
- Meanwhile, toss shrimp with pepper flakes and a bit of kosher salt.
- In a cast iron skillet, melt the olive oil and one tablespoon of the butter. Add the garlic and shrimp and cook on both sides until the shrimp turn pink. Add the lemon juice.
- Remove the pan from the heat and add the rest of the butter, sliced, and stir until a sauce develops.
- Add the pasta, and parsley, and toss until the sauce envelops the pasta. Top with the Parmesan cheese.
