Plump shrimp seared in a garlicky white wine and butter sauce, tossed with linguine — an elegant dinner that comes together in under 30 minutes.
Cook the linguine in a large pot of salted boiling water until al dente. Drain, reserving a cup of pasta water.
Melt half the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink. Remove and set aside.
Add the remaining butter and garlic to the pan and cook for 30 seconds until fragrant, then pour in the wine and red pepper flakes and simmer for 2 minutes.
Stir in the lemon juice, then add the drained linguine and shrimp back to the pan, tossing to coat, loosening with pasta water as needed.
Scatter over the fresh parsley and serve immediately, with extra lemon wedges on the side.
Share your rating with the cooking community. Your feedback helps us improve our recipes.
