INGREDIENTS
- 300 g linguine
- 400 g large shrimp, cleaned & deveined (tails on)
- 3–4 garlic cloves, finely minced
- 70 g unsalted butter
- 2 tbsp olive oil
- Juice of ½ lemon, optional
- Salt & black pepper
- 2 tbsp fresh parsley, chopped
- Fresh cherry tomatoes, halved
EQUIPMENT
- Large pot
- Large skillet
- Tongs
- Knife & board
METHOD
- Cook the linguine in salted water until al dente. Reserve ½ cup of pasta water.
- Heat olive oil + half the butter. Add shrimp, season, cook 1.5–2 minutes per side. Remove and set aside.
- Add remaining butter to the pan. Sauté garlic for 1 minute (do not brown). Add lemon juice if desired.
- Add cooked linguine + a splash of pasta water. Toss well. Return shrimp to the pan and add parsley.
- Serve topped with shrimp and fresh cherry tomatoes. Finish with black pepper.
NOTES
For a spicy kick: add red pepper flakes with the garlic.
