Ingredients

-12 oz (340 g) pasta (sp or linguine)

-1 lb (450 g) shrimp, peeled and deveined

• 4 tablespoonsalted butter
• 3 cloves garlic, minced
  1/4 teaspoon red pepper flakes (optional)
• Zest of 1
• 2 tablespoons lemon juice
• 1/4 cup dry white wine or chicken broth
• 1/4 cup grated Parmesan cheese
  2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper, taste
• Optional: 1 cup baby spinach or arugula

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, melt the butter over medium heat. Add garlic red pepper flakes; cook 12 minutes until fragrant.
3. Add shrimp to the skillet in a single layer.auté for 2–3 minutes, until pink and opaque. Flip and an additional 1–2 minutes. Remove shrimp from the pan and set aside.
4. lemon, lemon juice, and white wineor broth) to the skillet. Let simmer for 2–3 minutes, reducing slightly.
5. Return shrimp to the pan. Add cooked pasta,, and parsley. Toss to combine, adding pasta a little at a time to reach desired sauce consistency.
6. Season with salt and to taste. If using, them in until wilted. Serve immediately with extra Parmesan if desired.

Tips

For a lighter option, substitute half the with olive oil.

• Use fresh lemon juice for brighter flavor.
• Add a handful of cherry or a splash of cream variation.

Variations

• Swap shrimp chicken or scallops.
• Use-gr or gluten-free to fit dietary preferences.
• Add a pinch of lemon zest-infused olive oil for citrus.