Garlic Butter Shrimp Pasta:

 

Ingredients:

• 8 ounces (225g) linguine pasta (or pasta of your choice)
• 1 pound (450g) large shrimp, peeled and deveined
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 1/4 cup (60ml) chicken broth or white wine
• 1/4 cup (60ml) heavy cream
• 1/4 cup (25g) grated Parmesan cheese
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

2. While the pasta is cooking, prepare the shrimp. Pat the shrimp dry with paper towels and season with salt and pepper.

3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.

4. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

5. In the same skillet, add the remaining 2 tablespoons of butter. Pour in the chicken broth or white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet.

6. Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.

7. Add the cooked pasta to the skillet, tossing until evenly coated in the garlic butter sauce. If the sauce is too thick, you can add some of the reserved pasta water to loosen it up.

8. Gently fold in the cooked shrimp, allowing them to heat through in the sauce for another minute.

9. Remove the skillet from the heat and garnish with