Garlicky Lemon-Butter Shrimp Linguine

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

While the pasta cooks, pat the shrimp dry with paper towels and season them generously with salt and black pepper.

Heat the olive oil and 1 tablespoon of butter in a large skillet or pan over medium heat. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

Add the seasoned shrimp to the skillet in a single layer and cook for 2-3 minutes per side, until they turn pink and opaque. Do not overcook.

Remove the cooked shrimp from the skillet and set them aside on a plate.

Add the remaining butter to the skillet, along with the fresh lemon juice and zest. Stir well, scraping up any browned bits from the bottom of the pan to create a flavorful sauce.

Return the cooked shrimp to the skillet. Add the drained linguine, the reserved pasta water, and the chopped fresh parsley. Toss everything together vigorously to ensure the pasta and shrimp are evenly coated with the delicious garlic-butter-lemon sauce.

Serve immediately and enjoy your Garlicky Lemon-Butter Shrimp Linguine.