Lemon Garlic Butter Shrimp Linguine

Cook linguine according to package directions in a pot of generously salted water until al dente. Reserve 0.5 cup of pasta water before draining.

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

Heat olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside.

Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds until fragrant, being careful not to burn the garlic.

Squeeze in the juice of the lemon into the skillet.

Add the cooked linguine, cooked shrimp, and fresh parsley to the skillet. Toss everything to combine, adding a splash of the reserved pasta water as needed to create a light sauce that beautifully coats the pasta.

Taste and adjust seasoning with more salt, pepper, or lemon juice if desired. Serve immediately.