Ingredients
Pasta
- 1 Box linguine, 16-Ounce box, cooked al dente according to the box and drained
Shrimp and Sauce
- 6 Tablespoons salted butter
- 2 Tablespoons olive oil (or avocado oil or similar)
- 1 Tablespoon garlic, minced
- 24 Ounces shrimp, fresh or thawed, raw, medium, peeled and deveined, tails removed
- 1 Tablespoon garlic and herb seasoning
- 5 Tablespoons lemon juice, fresh
- ¼ Cup fresh parsley, minced, plus more for garnish
- Parmesan, fresh, optional garnish
Instructions
- Cook the linguine: Boil the linguine according to package instructions until al dente. Drain and set aside while preparing the sauce and shrimp.
- Melt the butter: In a large skillet, melt the salted butter over medium-low heat until it turns golden brown and fragrant, about 2 minutes.
- Add the oil and garlic: Stir in the olive oil, then add the minced garlic. Sauté for about 1 minute until the garlic is golden brown and aromatic.
- Cook the shrimp: Add the shrimp along with the garlic and herb seasoning to the skillet. Cook for 3 to 5 minutes until the shrimp turn pink and curl up, being careful not to overcook them.
- Set shrimp aside: Remove the cooked shrimp from the skillet and place them in a large bowl.
- Combine linguine and sauce: To the skillet, stir in fresh lemon juice, chopped parsley, and the cooked linguine. Gently fold everything together and heat through for about 1 minute.
- Finish and serve: Remove the skillet from heat, fold the shrimp back in, and garnish with fresh Parmesan if desired before serving.
Notes
- Use fresh lemon juice for the best tangy flavor in the sauce.
- Do not overcook shrimp to keep them tender and juicy.
- Fresh parsley adds brightness but can be substituted with dried parsley if needed.
- Parmesan garnish is optional but recommended for added richness.
- This dish pairs well with a crisp white wine or a light side salad.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
