Garlic Butter Shrimp Pasta 15 Min

• 1 lb large raw shrimp, peeled and deveined
• 8 oz linguine, spaghetti, or angel hair pasta
• 4 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 5 cloves garlic, thinly sliced or minced
• 1/3 cup dry white wine (Pinot Grigio or Sauvignon Blanc) or chicken broth
• 2 tbsp fresh lemon juice + 1/2 tsp zest
• 1/4 cup grated parmesan cheese
• 1/4 cup fresh chopped parsley
• 1/4 tsp crushed red pepper flakes

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta cooking water, then drain.

2. 2

   Pat shrimp completely dry with paper towels and season with salt, black pepper, and red pepper flakes.

3. 3

   In a large skillet over medium-high heat, melt 1 tbsp butter with 2 tbsp olive oil. Add shrimp in a single layer and sear 1-2 minutes per side until pink and opaque. Transfer shrimp immediately to a plate.

4. 4

   Add remaining 3 tbsp butter and sliced garlic to the skillet, cooking 30 seconds until fragrant.

5. 5

   Pour in white wine and lemon juice, scraping up any pan bits. Simmer for 2 minutes to reduce slightly.

6. 6

   Add cooked pasta, seared shrimp, and parmesan to the skillet. Toss vigorously, adding a splash of reserved pasta water as needed to create a glossy emulsion. Garnish with fresh parsley.