I had some shrimp in the freezer, so I decided to look up recipes that included shrimp for one weeknight meal when my brother was home from college. Although the shrimp was rather small, I figured why not give it a shot. I have to admit though this recipe was missing something. I’m not sure if it was because the shrimp was too small or because it was lacking an extreme amount of garlic, olive oil, or lemon juice. I definitely won’t be using this recipe again, but it was a nice and easy dinner fix.
3/4 lb. linguine
4 tbsp. unsalted butter
2 tbsp. olive oil
4 cloves minced garlic
1 lb. large shrimp, peeled and deveined
1½ tsp. kosher salt
¼ tsp. pepper
3-4 tbsp. chopped flat leaf parsley
Zest of ½ a lemon
¼ cup freshly squeezed lemon juice
¼ lemon, sliced thinly into half-rounds
¼ tsp. red pepper flakes
1. Bring a large pot of salted water to boil. Cook the pasta according to the package directions.
2. Meanwhile, in a 12-inch skillet or sauté pan, melt the butter and olive oil together over medium heat.
3. Add the garlic and sauté for 1 minute, just until golden and fragrant.
4. Add the shrimp to the pan in an even layer and season with the salt and pepper. As soon as the down-facing side of the shrimp turns pink, flip with tongs to cook the second side evenly. As soon as the shrimp is pink and opaque, remove the pan from the heat.
5. Stir in the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.
6. As soon as the pasta is cooked and drained, return to the pot. Add the sauce to the pot, and toss to combine. Serve immediately in warmed bowls.
Source: Annie’s Eats