Ingredients
Equipment
Method
- Bring a large pot of water to a boil.
- Add the linguine and 1 tablespoon of the salt, and cook according to the package directions until al dente.
- Reserve 1 cup of pasta water.
- Drain the linguine.
- Pat the shrimp dry and season with the remaining 1/2 teaspoon salt and the black pepper.
- Heat the olive oil in a 12-inch skillet over medium-high heat.
- Cook the shrimp in a single layer for 1 to 2 minutes per side, until opaque, then transfer to a plate.
- Reduce the heat to medium and add the butter, garlic, and red pepper flakes.
- Cook for about 30 seconds, stirring, until fragrant.
- Add the lemon juice, lemon zest, and 1/2 cup of the reserved pasta water, and bring to a simmer.
- Add the linguine and toss to coat, adding more reserved pasta water a few tablespoons at a time if needed.
- Return the shrimp to the skillet and add the parsley.
- Toss until combined and heated through.
Notes
For a silky sauce, add the reserved pasta water a few tablespoons at a time until the linguine is coated. Refrigerate leftovers for up to 3 days; freezing is not recommended because the shrimp and pasta can lose their texture. Use gluten-free linguine for a gluten-free option.
