Lemon Butter Garlic Shrimp Pasta with linguine noodles and plump shrimps drenched in buttery, garlicky, and lemony flavors. It’s a refreshing and scrumptious dinner meal perfect for busy weeknights!
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How to make Lemon Butter Garlic Shrimp Pasta
✅Ingredients
8 ounces package uncooked linguine
1 pound large shrimps, peeled and deveined with tails intact
kosher salt and freshly ground pepper to taste
8 tablespoons butter
1 tablespoon olive oil
6 cloves garlic, peeled and minced
1/2 cup dry white wine
2 lemons, juiced and zested
1/4 cup fresh parsley, chopped
✅Instructions
In a pot over medium heat, bring salted water to a boil. Add linguine and cook a minute shy of package directions. Drain well in a colander.
In a bowl, season shrimps with salt and pepper to taste. Set aside.
In a wide pan over low heat, add butter and olive oil. When the butter just begins to melt, add garlic. Cook, stirring occasionally, for about 1 to 2 minutes or until aromatic.
Increase heat to high heat, stirring garlic regularly to prevent it from burning. Add shrimps and cook, stirring regularly, for about 3 to 4 minutes or just until color changes to pink.
Add wine and lemon juice and cook for about 1 to 2 minutes.
Add pasta, parsley, and lemon zest. Season with salt and pepper to taste.
Continue to cook, tossing to combine, for about 1 minute or until heated through and noodles are coated with sauce.
.Garnish with lemon slices and Parmesan cheese if desired. Serve hot.
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