Recipe information
Yield
Makes 4 to 6 servings
Ingredients
3/4 cup (1 1/2 sticks) butter
1 pound large uncooked shrimp, peeled, deveined, and butterflied
4 large garlic cloves, chopped
1/4 teaspoon red pepper flakes
zest and juice of 1/2 a lemon
3 tablespoons chopped fresh parsley
1 pound linguine, freshly cooked
Coarse salt and freshly ground black pepper
Preparation
Step 1
Heat butter in a large skillet over medium-low heat until melted. Add shrimp and toss to coat. Add garlic, red pepper flakes, lemon zest, lemon juice, and parsley. Cook until pink and no longer translucent, 5 to 7 minutes.
Step 2
Mound linguine in large bowl. Spoon shrimp mixture over and toss to combine. Serve immediately.
