# What You'll Need:
→ Pasta
01 - 12 ounces spaghetti or linguine
02 - Salt, for boiling water
→ Shrimp
03 - 1 pound large shrimp, peeled and deveined
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon black pepper
06 - 1/4 teaspoon red pepper flakes (optional)
→ Garlic Butter Sauce
07 - 4 tablespoons unsalted butter
08 - 2 tablespoons olive oil
09 - 5 cloves garlic, finely minced
10 - Zest of 1 lemon
11 - 2 tablespoons fresh lemon juice
12 - 1/4 cup fresh parsley, chopped
→ Finish
13 - 1/2 cup grated Parmesan cheese (optional)
14 - Freshly ground black pepper, to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
02 - While the pasta is cooking, pat the shrimp thoroughly dry. Season the shrimp with kosher salt, black pepper, and optional red pepper flakes.
03 - In a large skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, until the shrimp are just pink and opaque. Transfer the cooked shrimp to a separate plate.
04 - Reduce the skillet's heat to medium. Add the remaining 2 tablespoons of butter and the minced garlic. Sauté for approximately 1 minute until the garlic is fragrant and softened, taking care not to let it brown.
05 - Stir in the lemon zest and lemon juice. Return the seared shrimp to the skillet and toss to coat them evenly with the garlic butter sauce.
06 - Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together for 1-2 minutes, allowing the sauce to lightly coat the noodles.
07 - Stir in the chopped fresh parsley and the optional grated Parmesan cheese. Season with additional freshly ground black pepper to your preference. Serve immediately.
