Ingredients

Scale

1 pound large shrimp, peeled and deveined (tail-on or off, your choice)
4 tablespoons unsalted butter
2 tablespoons olive oil
6 cloves garlic, minced
1 teaspoon crushed red pepper flakes (adjust to taste)
Juice of 1 lemon
Zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
8 ounces pasta (spaghetti, linguine, or your choice), cooked al dente
Optional: extra lemon wedges for serving

Instructions

Step 1

Start by patting your shrimp dry with paper towels. This helps them sear better and prevents excess moisture in the pan. Season the shrimp with salt and black pepper on both sides.

Step 2

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Once the butter is melted and starts to foam slightly, add the minced garlic and crushed red pepper flakes.

Step 3

Sauté the garlic and chili flakes for about 1 minute, stirring constantly. Be careful not to brown the garlic—you’re looking for that fragrant, golden aroma, not bitterness.

Step 4

Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes on each side until they’re pink, opaque, and just curled. Avoid overcooking, as shrimp can become rubbery quickly.

Step 5

Once the shrimp are cooked, remove them from the skillet and set aside on a plate. This keeps them from overcooking while you finish the sauce.

Step 6

To the same skillet, add the remaining 2 tablespoons of butter along with the lemon juice and zest. Stir and scrape up any flavorful bits from the bottom of the pan.

Step 7

Add the cooked pasta directly into the skillet, tossing it gently to coat with the garlicky, lemony sauce. If it looks too dry, add a splash of the reserved pasta water.

Step 8

Return the cooked shrimp to the pan and toss everything together until the shrimp are warmed through and coated in the sauce. Taste and adjust seasoning if needed.

Step 9

Remove from heat and sprinkle with chopped parsley for a fresh finish. Add more red pepper flakes if you want extra heat.

Step 10

Serve immediately with lemon wedges on the side. Enjoy hot with a side of crusty bread to soak up every last drop of that sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes

Nutrition

Calories: 385
Sugar: 1g
Fat: 25g
Carbohydrates: 12g
Fiber: 1g
Protein: 28g