Lemon Butter Shrimp Linguine

Step 1

Bring a large pot of salted water to a boil. Add the 8 oz linguine and cook until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.

Step 2

While pasta cooks, pat the 1 lb shrimp dry and season with the 0.5 tsp salt and 0.25 tsp black pepper.

Step 3

In a large skillet, melt 2 tbsp of the 4 tbsp butter over medium-high heat. Add the shrimp in a single layer and cook until pink and opaque, about 2 minutes per side. Transfer to a plate.

Step 4

Reduce heat to medium. Add the remaining 2 tbsp butter and the 3 minced garlic cloves. Cook until fragrant, about 1 minute.

Step 5

Add the drained linguine, the cooked shrimp, and the juice of the 1 lemon to the skillet. Toss to coat, adding reserved pasta water a splash at a time until the sauce is silky, about 2 minutes.

Step 6

Remove from heat and stir in the 0.25 cup chopped parsley. Serve immediately with extra lemon wedges if desired.