Ingredients:
1 pound linguine
2 tablespoons extra-virgin olive oil
1 pound large shrimp, peeled and deveined
6 cloves garlic, finely minced
1/2 teaspoon red pepper flakes
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup chopped fresh parsley
Salt and pepper, to taste
Grated Parmesan cheese, for garnish
Instructions:
Cook the linguine according to package instructions until al dente. Drain and set aside.
In a spacious skillet, warm the extra-virgin olive oil over medium heat. Add the shrimp and cook until they turn pink and opaque, approximately 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, incorporate the finely minced garlic and red pepper flakes, sautéing until aromatic, about 1 minute.
Deglaze the skillet with white wine, then introduce the lemon juice. Allow it to simmer for 2-3 minutes to achieve a slightly reduced consistency.
Reintroduce the cooked shrimp to the skillet and add the al dente linguine. Toss the ingredients together, ensuring the pasta and shrimp are evenly coated in the luscious sauce. Season with salt and pepper according to your preference.
Remove from heat and gently stir in the chopped parsley. Serve promptly, garnished with a generous sprinkle of grated Parmesan cheese.
Preparation Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Calories: 320 kcal | Servings: 4 servings