A delightful pasta dish featuring succulent shrimp in a rich garlic butter sauce, perfect for a quick and satisfying meal.
Bring a large pot of salted water to a boil and cook the linguine until al dente.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet, heat the butter and olive oil over medium heat until melted.
Ensure the butter doesn't brown for a smooth sauce.
Add the minced garlic and red pepper flakes to the skillet and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Add the shrimp to the skillet and cook until they turn pink and opaque.
Avoid overcooking the shrimp to keep them tender.
Stir in the lemon zest, lemon juice, and chopped parsley.
Add the lemon juice off the heat to preserve its fresh flavor.
Combine the cooked linguine with the shrimp and sauce in the skillet, tossing to coat evenly.
Use reserved pasta water to adjust the sauce consistency if needed.
Serve the pasta hot, garnished with additional parsley if desired.
Serve with a side of crusty bread to soak up the delicious sauce.
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