A delightful pasta dish featuring succulent shrimp in a garlic butter sauce, perfect for a quick and satisfying meal.
Bring a large pot of water to a boil and add a generous pinch of salt.
Salting the water enhances the pasta's flavor.
Cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
Reserve pasta water to adjust the sauce's consistency later.
In a large frying pan, heat the butter and olive oil over medium heat until the butter melts.
Combining butter and oil prevents the butter from burning.
Add the garlic to the pan and sauté until fragrant, about 1-2 minutes.
Avoid browning the garlic to maintain its sweet flavor.
Add the shrimp to the pan and cook until they turn pink, about 3-4 minutes.
Cook shrimp just until pink to avoid overcooking.
Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
Reducing the wine concentrates its flavor.
Add the cooked pasta to the pan along with the reserved pasta water and Parmesan cheese. Toss to combine.
Use pasta water to create a silky sauce.
Sprinkle with parsley and black pepper before serving.
Garnishing with fresh herbs adds a burst of color and flavor.
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