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Ingredients
8 ounces linguine 3 tablespoons extra virgin olive oil, divided 1 pound large shrimp, peeled and deveined 6 tablespoons unsalted butter 6 garlic cloves, minced 1/4 teaspoon dried crushed red pepper 1/4 cup coarsely chopped fresh parsley 2 teaspoons lemon zest 1 tablespoon fresh lemon juice 3/4 teaspoon salt
How to Make It
Step 1
Cook pasta in boiling salted water according to package directions; drain.
Step 2
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of the shrimp, and cook 1 minute on each side or until opaque. Transfer shrimp to a plate, cover, and keep warm. Repeat with 1 tablespoon oil and remaining shrimp.
Step 3
Melt butter over medium heat in the same skillet. Add remaining 1 tablespoon oil, garlic, and red pepper; sauté 3 minutes or until garlic starts to brown. Stir in cooked shrimp, parsley, lemon zest and juice, and salt; cook 1 minute. Add pasta, and cook 1 minute or until hot, tossing constantly. Serve immediately.
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