Name: Thomas's Garlic Butter Shrimp Pasta
Prep time: 10 min
Cook time: 15 min
Yield: 4 people
Ingredients: 12 ounces linguine (one box); 1 pound large shrimp, peeled and deveined (one bag, thawed if frozen); 6 tablespoons butter; 5 garlic cloves, minced; ½ teaspoon red pepper flakes; Juice of 1 lemon; ¼ cup chopped fresh parsley; Salt and pepper; Grated Parmesan, for serving

Recipe 17 · Dinner

Thomas's Garlic Butter Shrimp Pasta

Juicy shrimp and linguine tossed in garlic butter with lemon. Tastes fancy, takes 25 minutes.

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Prep10 minutes

Cook15 minutes

Serves4 people

Nutritionabout 650 cal · 40g protein per serving

Linguine tossed with garlic butter shrimp, lemon and fresh parsley

The shrimp are ready when they turn pink and curl into a loose C shape.

How to make it

Cook the linguine. Boil it in salty water until just tender. Save ½ cup of the pasta water, then drain.
Start the garlic butter. While the pasta cooks, melt the butter in a big pan over medium heat. Add the garlic and red pepper flakes, then cook for 1 minute until it smells amazing.
Cook the shrimp. Add them in a single layer, season with salt and pepper, and cook for 2 minutes per side until pink and cooked through.
Toss everything together. Squeeze in the lemon juice, then add the pasta and parsley. Add splashes of pasta water until the sauce coats everything silky.
Serve it hot with Parmesan on top.