Lemon Garlic Shrimp Pasta

Cook linguine according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water.

While the pasta cooks, pat the shrimp dry with a paper towel and season with salt and black pepper. Zest the lemon and then juice it. Mince the garlic and chop the fresh parsley.

In a large skillet, heat olive oil and butter over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to brown the garlic.

Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Pour the lemon juice into the skillet, scraping up any browned bits from the bottom. Add the reserved pasta water and bring to a gentle simmer.

Add the cooked and drained linguine to the skillet. Toss to coat the pasta evenly with the sauce.

Return the cooked shrimp to the skillet. Stir in the lemon zest and chopped parsley. Toss everything together gently.

Serve immediately. Optionally, garnish with extra fresh parsley.