Lemon Garlic Butter Shrimp Pasta

Bring a large pot of salted water to a boil. Cook the linguine according to the package directions until al dente. Reserve ¼ cup of the pasta water before draining, then set the pasta aside.

Pat the shrimp dry with paper towels and season with the salt and black pepper. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate.

Reduce the heat to medium. Add the remaining butter to the skillet. Stir in the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant. Add the lemon zest and lemon juice, stirring to combine. Pour in a splash of the reserved pasta water to create a light, silky sauce.

Return the cooked linguine to the skillet and toss until evenly coated in the sauce. Add more reserved pasta water if needed to loosen the pasta. Return the shrimp to the pan and gently toss everything together. Sprinkle with Parmesan cheese and fresh parsley, then cook for another minute until heated through.

Serve immediately with extra Parmesan, fresh parsley, cracked black pepper, and lemon wedges on the side.