Servings: 2-3 | Time: 25 minutes

INGREDIENTS 

• 300 g linguine or spaghetti
• 400 g large shrimp, peeled and deveined (tails on for presentation)
• 3-4 garlic cloves, finely minced
• 70 g unsalted butter, high quality
• 2 tbsp olive oil
• Juice of ½ lemon (optional, for brightness)
• Salt & freshly ground black pepper
• 2 tbsp fresh parsley, chopped
• Cherry tomatoes, halved

COOKING INSTRUCTIONS

STEP 1 | Cook the pasta
Boil linguine in salted water until al dente. Reserve ½ cup of cooking water before draining.

STEP 2 | Sauté the shrimp
Heat olive oil and half of the butter in a large skillet. Add shrimp, season with salt and pepper, and cook for 1.5–2 minutes per side until pink and slightly golden. Remove and set aside.

STEP 3 | Make the garlic butter sauce
In the same skillet, add the remaining butter.
Sauté garlic for about 1 minute until fragrant (don’t burn it). Add lemon juice if using.

STEP 4 | Combine pasta & shrimp
Toss pasta into the sauce, adding a splash of pasta water to emulsify if needed. Return shrimp to the skillet, sprinkle with parsley, and mix everything together.

STEP 5 | Serve
Plate the pasta, top with the shrimp, and garnish with fresh halved cherry tomatoes. Finish with extra black pepper to taste.

Tips: Add red pepper flakes with the garlic for a spicy kick.

NUTRITIONAL BREAKDOWN (100 g)

Calories: 187 kcal

Protein: 12 g

Carbohydrates: 17 g

Sugars: 1.8 g

Fat: 7 g