Description
Shrimp and linguine for two in a garlic, lemon and butter sauce made with chicken broth instead of wine, all in one skillet.
Ingredients
- 4 ounces linguine
- 12 ounces large shrimp (21 to 25 per pound), peeled and deveined
- 1/4 teaspoon kosher salt, plus more for the pasta water
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/4 cup reserved pasta cooking water
Instructions
- Bring a large pot of salted water to a boil and cook the linguine according to the package directions. Scoop out and save a mug of the cooking water, then drain.
- While the pasta cooks, pat the shrimp dry and sprinkle with the salt. Heat the olive oil and 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 minute per side, until pink on the outside. Transfer to a plate; they will finish cooking later.
- Turn the heat to medium-low. Add the remaining 2 tablespoons butter, the garlic and the red pepper flakes and cook for 1 minute, stirring, until fragrant but not browned.
- Add the broth, lemon zest and lemon juice and simmer for 2 minutes, until slightly reduced.
- Return the shrimp and any juices to the skillet, add the linguine, parsley and 1/4 cup of the reserved pasta water, and toss for 1 minute, until the sauce coats the pasta and the shrimp are opaque throughout and reach 145°F. Add a splash more pasta water if it looks dry, and serve right away.
Notes
Equipment: large pot, 12-inch skillet, tongs, colander
- Frozen shrimp work well; thaw them overnight in the refrigerator or in a colander under cold running water, then pat dry.
- Serve over rice instead of linguine, if you like.
- To make one serving, halve everything and use a 10-inch skillet; the times stay the same.
- For a milder dish, leave out the red pepper flakes.
- Refrigerate leftovers in a covered container for up to 2 days. Reheat gently in a skillet with a splash of water just until warm, so the shrimp stay tender.
- Cook shrimp until the flesh is pearly and opaque, to an internal temperature of 145°F (FoodSafety.gov).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American