Ingredients:

  • 12 oz linguine
  • 1 tbsp salt
  • 1 lb large shrimp, peeled and deveined
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • ¼ cup vegetable broth
  • 1 large lemon, zested and juiced
  • ¼ tsp red pepper flakes
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup Parmesan cheese, freshly grated

Instructions:

  1. Bring a large pot of water with 1 tbsp salt to a rolling boil. Add the linguine and cook according to package directions, stopping 2 minutes before the al dente mark. Reserve ½ cup of the starchy pasta water, then drain the pasta.
  2. Pat the shrimp completely dry with paper towels and season with ½ tsp salt and ¼ tsp black pepper.
  3. Heat 2 tbsp of butter in a large skillet over medium-high heat. Once the butter foams, add the shrimp in a single layer. Cook for 2 minutes per side until they are opaque pink, develop a golden crust, and reach an internal temperature of 145°F (63°C). Remove the shrimp from the pan and set aside on a plate.
  4. Reduce the skillet heat to medium and add the remaining 2 tbsp of butter. Once melted, stir in the minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant.
  5. Pour in the vegetable broth and lemon juice, scraping the bottom of the pan to release the browned bits. Simmer the liquid until it is reduced by half.
  6. Add the undercooked pasta and the reserved pasta water to the skillet. Toss vigorously over medium heat for 1-2 minutes until a creamy glaze forms.
  7. Fold the cooked shrimp back into the pan along with the lemon zest, chopped parsley, and Parmesan cheese. Toss until the cheese is melted and the sauce is velvety.