Lemon Garlic Shrimp Linguine Recipe

Method:

Cook the linguine pasta according to package instructions until al dente. Drain and set aside.

Season the shrimp with salt and black pepper.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the seasoned shrimp and cook for 1-2 minutes per side or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant.

Make your chicken stock by combining a Knorr Chicken Stock Pot with ½ a cup of boiled water. Pour the stock and white wine (if using) into the skillet, scraping the bottom to deglaze and incorporate the flavourful bits.

Add lemon zest, lemon juice, and crushed red pepper flakes (if using). Stir well to combine.

Return the cooked shrimp to the skillet and toss them in the lemon garlic butter sauce. Cook for an additional 2-3 minutes until the shrimp are heated through.

Add the cooked linguine to the skillet, tossing it with the shrimp and sauce until everything is well coated.

Season with salt and black pepper to taste. If the sauce is too thick, you can add a splash of chicken broth or pasta cooking water to reach your desired consistency.

Sprinkle chopped parsley over the dish and toss to combine.

Serve the Lemon Garlic Shrimp Linguine hot, garnished with grated Parmesan cheese.