Garlic Butter Shrimp with Linguine

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 🍱 Garlic Butter Shrimp with Linguine 🍱 Pan Fried Chicken

  • 500g Linguine, Spaghetti or your favorite pasta
  • 450g Shrimp, peeled and deveined
  • 2 tablespoons (30 ml) Extra-virgin Olive Oil
  • 1 tablespoon Garlic grated or very finely chopped, about 2-3 cloves
  • 90 g Butter, salted
  • 30 g finely chopped fresh parsley, or Basil 
  • Kosher Salt


Steps

  1. Bring a large (5 or 6 quarts) pot of water to a boil and season with 3 tablespoons salt.
  2. Cook the pasta. Scoop 1/2 cup of the pasta water out of the pot and set aside, then drain the pasta and transfer to a bowl.
  3. While the pasta is cooking, pat the shrimp with a paper towel to dry them. Sprinkle lightly with salt on both sides.
  4. Put a pan over medium-high heat. Pour in the oil. When it starts to shimmer, add the shrimp in one layer. Cook 2 minutes, then turn them over and continue cooking for 1 more minute.
  5. Add the garlic and butter to the pan and stir. When the butter is melted, add 2 or 3 tablespoons of the reserved pasta water and swirl around until saucy.
  6. Pour the shrimp and sauce over the linguine, top with the parsley.

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