Lemon Garlic Shrimp Linguine - For National Linguine Day

Happy National Linguine Day! Today, we are going with a super simple, yet classy garlic shrimp linguine recipe. You can sub out shrimp for another protein if you'd like (chicken works well here too). Spice it up with some red pepper flakes, or just go with the basic butter-lemon sauce. Here is what you'll need for 6 servings:

Photo byDina

Ingredients:

• Salt
• 1 pound linguine
• 2 lb shrimp (can sub chicken)
• 2 Tbl olive oil
• 6 Tablespoons unsalted butter
• 3 garlic cloves, peeled and pressed or minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large lemon, juiced
• 1/3 cup white wine*, optional
• 1/4 cup chopped parsley

Optional:

• Grated Parmesan, lemon zest, crushed red pepper

Start by boiling salted water and cooking 1 pound of linguine pasta until al dente. While the pasta cooks, heat olive oil and unsalted butter in a large pan over medium-high heat. When the butter starts to sizzle, quickly add finely minced garlic and stir for 10-15 seconds.

Increase the heat to high and add 2 pounds of peeled and deveined shrimp. Cook the shrimp for about 2-3 minutes on each side until fully cooked, seasoning with salt and black pepper.

Pour in white wine (optional) and fresh lemon juice, stirring for about 1 minute. Drain the pasta and toss it in the pan with the shrimp. Turn off the heat and top with freshly chopped parsley, and enjoy!

* Notes:

To make it creamy, you can add 1-2 cups of heavy cream in place of the white wine.