Ingredients
- 3/4 cup (1 1/2 sticks) butter
- 1 pound large uncooked shrimp, peeled, deveined, and butterflied
- 4 large garlic cloves, chopped
- 1/4 teaspoon red pepper flakes
- zest and juice of 1/2 a lemon
- 3 tablespoons chopped fresh parsley
- 1 pound linguine, freshly cooked
- Coarse salt and freshly ground black pepper
Directions
- Heat butter in a large skillet over medium-low heat until melted. Add shrimp and toss to coat. Add garlic, red pepper flakes, lemon zest, lemon juice, and parsley. Cook until pink and no longer translucent, 5 to 7 minutes.
- Mound linguine in large bowl. Spoon shrimp mixture over and toss to combine. Serve immediately.
