Ingredients
Equipment
Method
- Cook pasta in salted boiling water until al dente. Reserve ¼ cup pasta water, then drain and set aside.
- Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Pat shrimp dry and season with salt and pepper. Sear 1–2 minutes per side until just pink. Remove and set aside.
- Reduce heat to medium. Add remaining butter, olive oil, garlic, and red pepper flakes to skillet. Sauté 30–45 seconds until fragrant.
- Add lemon juice, lemon zest, and reserved pasta water. Stir to deglaze and form a light sauce.
- Return shrimp and cooked pasta to skillet. Toss everything together over low heat until shrimp are fully cooked and pasta is coated.
- Finish with chopped parsley. Serve immediately with extra lemon if desired.
Nutrition
Notes
For creamier variation, add ¼ cup heavy cream and 2 tbsp grated parmesan after step 4.
Use gluten-free pasta to make this dish gluten-friendly.
Swap shrimp with scallops or chicken if desired.
Do not overcook shrimp—they should curl into a C-shape, not O-shape.