Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 5 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 12 oz linguine
  • 4 cups low-sodium chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • Zest of 1 lemon

Instructions:

  1. Heat the olive oil and 1 tbsp of butter over medium-high heat. Add the shrimp in a single layer and sear for 1-2 minutes per side until just pink and opaque. Transfer shrimp to a plate and set aside.
  2. In the same pan, sauté minced garlic and red pepper flakes for 30 seconds. Pour in the broth, salt, pepper, and the remaining 3 tbsp of butter.
  3. Increase heat to bring to a boil, then add the linguine. Reduce heat to medium and simmer uncovered, stirring occasionally for 9-12 minutes until the pasta is al dente and the liquid has reduced to a thick sauce.
  4. Turn off the heat. Stir in the Parmesan cheese, lemon juice, and lemon zest until melted and velvety. Fold the seared shrimp and chopped parsley back into the pan and toss gently until warmed through.