Garlic Butter Shrimp Pasta

Succulent shrimp tossed with pasta in a rich garlic butter and white wine sauce. An elegant 20-minute dinner that feels like a restaurant meal.

Ingredients

• •250g (9 oz) linguine or spaghetti
• •300g (10 oz) large shrimp, peeled and deveined
• •4 cloves garlic, minced
• •2 tablespoons butter
• •1 tablespoon olive oil
• •1/4 cup dry white wine or chicken broth
• •Juice of 1/2 lemon
• •1/4 teaspoon chili flakes
• •Salt and black pepper, to taste
• •Fresh parsley and Parmesan, for serving

Instructions

1. 1. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
2. 2. Season shrimp with salt and pepper. Heat olive oil in a large pan over medium-high heat. Cook shrimp for 1–2 minutes per side until pink. Remove and set aside.
3. 3. In the same pan, melt butter over medium heat. Add garlic and chili flakes and cook for 1 minute. Add white wine and let it reduce by half, about 2 minutes.
4. 4. Add drained pasta and a splash of pasta water. Toss to coat. Return shrimp and add lemon juice. Toss everything together over low heat for 1 minute.
5. 5. Serve immediately with fresh parsley and Parmesan.