Ingredients
Equipment
Method
Cooking Steps
- Boil a large pot of salted water and cook linguine for 9-11 minutes, reserve ½ cup of pasta water, then drain.
- Heat olive oil and butter in a skillet, sauté large shrimp for 2-3 minutes on each side until pink and opaque.
- Sauté minced garlic and red pepper flakes in the skillet for about 1 minute until fragrant.
- Pour in heavy cream, bring to a simmer for 2-3 minutes, then stir in Parmesan cheese until smooth.
- Add lemon juice and zest, return shrimp to the skillet and toss in the sauce.
- Add drained linguine to the skillet, tossing until well coated and adding reserved pasta water if needed.
- Fold in chopped parsley and serve immediately, garnishing with extra parsley or Parmesan, if desired.
Nutrition
Notes
Feel free to customize this dish with your favorite additions like spinach or sun-dried tomatoes.
