Lemon-Garlic Butter Shrimp Linguine
30 min · Medium
#high-protein#italian#pasta#quick
Restaurant-worthy pasta in 20 minutes: plump shrimp seared in garlicky lemon butter, tossed with silky linguine and a whisper of chilli, brightened with parsley and zest. The kind of easy elegance that makes a Tuesday feel like a date night.
Ingredientsfor 4 portions
- 350 g Linguine
- 450 g Shrimp, Raw, peeled and deveined
- 4 clove Garlic, thinly sliced
- 3 tbsp Butter
- 2 tbsp Olive Oil
- 120 g White Wine
- 1 Lemon, zest and juice
- 15 g Parsley, chopped
- 1 tsp Red Chili Flakes by Morton & Bassett Spices
Steps
- Bring a large pot of well-salted water to the boil and cook the linguine until al dente. Reserve a mugful of pasta water before draining.
- While the pasta cooks, heat the olive oil and half the butter in a large pan over medium-high heat. Add the shrimp in a single layer and sear for about 1 minute a side until just pink and opaque, then lift out and set aside — don't overcook them.
- Lower the heat, add the sliced garlic and chilli flakes to the same pan and sizzle for 30 seconds until fragrant but not browned.
- Pour in the white wine and let it bubble for 1–2 minutes to cook off the sharpness and lift the tasty bits from the pan.
- Add the drained linguine, the remaining butter, the lemon zest and juice, and a good splash of the reserved pasta water. Toss hard until the sauce turns glossy and clings to the strands.
- Return the shrimp to the pan to warm through, fold in the chopped parsley, and serve at once with an extra grind of black pepper.
