Description
A quick, delightful pasta dish featuring succulent shrimp sautéed in a garlic and butter sauce, perfect for a summer evening meal.
Ingredients
- 8 oz linguine or spaghetti
- 1 lb large shrimp, peeled and deveined
- 3 tbsp butter
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Grated Parmesan cheese (optional)
Instructions
- Cook the linguine according to package instructions in a large pot of salted boiling water. Drain and set aside.
- In a large skillet, heat the butter and olive oil over medium heat.
- Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
- Add the shrimp, season with salt and pepper, and cook for 2-3 minutes until shrimp turn pink.
- Pour in the chicken broth, and let it simmer for 2 minutes.
- Stir in the cooked pasta, lemon juice, and parsley until well combined.
- Serve warm, topped with grated Parmesan if desired.
Notes
For a creamier sauce, consider mixing in a splash of heavy cream after adding the chicken broth.
