Buttery Shrimp and Parmesan Linguini
Linguini tossed with shrimp, butter, olive oil, red pepper flakes, and Parmesan cheese.
Ingredients
- 6 quarts water
- 10 tsp. Diamond kosher salt
- 1 pound linguini
- 7 tbsp. unsalted butter, softened and cut in seven tablespoon pieces
- 2 tbsp. minced garlic
- 1 pound Gulf shrimp, peeled and deveined
- 5 tsp. extra virgin olive oil
- ½ tsp. garlic powder
- 1 tsp. red pepper flakes
- ⅔ cup Parmesan cheese
Instructions
- Bring the water to a boil in a large pot. When it reaches a boil add 9 teaspoons of the salt and the linguini. Cook the linguini until it is just al dente. The time for this should be on the pasta box.
- While the linguini cooks, heat a large skillet over medium heat with two tablespoons of butter. Add the garlic and shrimp and cook until the shrimp are pink and cooked through.
- While the pasta and shrimp cooks: In a large bowl, stir together the butter, oil, garlic powder, red pepper flakes and the last teaspoon of the salt.
- Add one tablespoon of the pasta water to the bowl and stir until combined. Drain the pasta well and add it to the bowl along with the shrimp and cheese. Toss everything together until the pasta is completely coated in the butter mixture. Serve right away.
Nutrition
Calories: 400kcal
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