Ingredients
250g (about 9 oz) spaghetti or linguine
400g (about 14 oz) shrimp, peeled and deveined
4 tbsp unsalted butter
2 tbsp olive oil
5 cloves garlic, finely minced
1 tsp crushed red pepper flakes (optional)
1 tsp Italian seasoning (or mix of oregano, basil & thyme)
½ cup grated Parmesan cheese
Juice of ½ lemon
2 tbsp chopped parsley
Salt and black pepper, to taste
Instructions
Cook the Pasta
Boil spaghetti in salted water until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
Cook the Shrimp
In a large skillet, heat olive oil and 2 tbsp butter over medium heat.
Add shrimp, season with salt, pepper, and half of the Italian seasoning.
Cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
Make the Garlic Butter Sauce
In the same skillet, add the remaining butter and minced garlic.
Sauté for about 30 seconds until fragrant (don’t burn the garlic).
Add red pepper flakes, lemon juice, and a splash of the reserved pasta water.
Combine Everything
Add the cooked pasta to the pan, toss to coat in the sauce.
Return shrimp to the skillet and mix well.
Stir in Parmesan cheese and parsley. Adjust salt and pepper to taste.
Serve Hot
Garnish with extra parsley, Parmesan, and a squeeze of lemon juice.
💡 Tips
Add a splash of white wine for extra flavor before adding the shrimp.
For a creamy version, stir in ¼ cup of heavy cream at the end.
Use fresh garlic — it makes a huge difference in flavor.