Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 8 ounces linguine or spaghetti
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup dry white wine
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, chopped, for garnish
  • Optional: Grated Parmesan cheese for serving

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
  2. In a large skillet over medium heat, melt the butter. Add minced garlic and red pepper flakes; sauté until fragrant and golden, about 1-2 minutes.
  3. Add the shrimp to the skillet; cook until pink and opaque, about 3-5 minutes. Pour in white wine, lemon juice, and zest; stir to combine and simmer for an additional 2-3 minutes.
  4. Add the drained linguine to the skillet. Toss to coat in the sauce, adding reserved pasta water as needed for creaminess. Season with salt and pepper to taste.
  5. Garnish with fresh parsley and, if desired, sprinkle with Parmesan cheese before serving.