You won’t believe how easy this comes together in just 15 minutes – perfect for those busy weeknights!
4.9 stars (81 ratings)
Ingredients
8ounceslinguine
2tablespoonsunsalted butter
1poundmedium shrimp, peeled and deveined
3clovesgarlic, minced
¼teaspooncrushed red pepper flakes, or more, to taste
¼cupwhite wine*
¼cupfreshly squeezed lemon juice
1tablespoonlemon zest
2tablespoonschopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
¼cupfreshly grated Parmesan
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large cast iron skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes; remove from heat.
Stir in pasta, lemon zest and parsley; season with salt and pepper, to taste.
Serve immediately, topped with Parmesan.
Notes
*Chicken stock can be used for white wine as a non-alcoholic substitute.