Ingredients
8 oz linguine
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
3 tbsp butter
5 garlic cloves, minced
½ tsp red pepper flakes
½ cup low-sodium chicken or vegetable broth
¼ cup fresh lemon juice
½ tsp Italian seasoning
¼ tsp black pepper
¼ tsp salt
2 tbsp chopped fresh parsley
2 tbsp grated Parmesan, optional
Lemon wedges, for serving
Instructions
Cook linguine according to package directions until al dente. Reserve ½ cup pasta water, then drain.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and season with salt and pepper.
Cook shrimp for 2–3 minutes per side, until pink and opaque. Remove and set aside.
Reduce heat to medium. Add butter and minced garlic. Cook for about 30–60 seconds, until fragrant.
Stir in red pepper flakes, Italian seasoning, broth, and lemon juice. Simmer for 2–3 minutes.
Add cooked linguine and toss well. Add a little reserved pasta water if the sauce needs loosening.
Return shrimp to the skillet and gently toss everything together.
Sprinkle with parsley and Parmesan, if using. Serve immediately with fresh lemon wedges.
