Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1/4 cup of pasta water before draining.
Step 2: While the pasta cooks, pat the shrimp dry with paper towels and season them with salt and pepper on both sides.
Step 3: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and cooked through. Remove shrimp to a plate.
Step 4: In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant.
Step 5: Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
Step 6: Return the shrimp to the skillet and add the cooked pasta. Toss everything together, adding reserved pasta water as needed to create a silky sauce.
Step 7: Taste and adjust seasoning with salt and pepper. Remove from heat and garnish with fresh parsley, chives, and lemon zest before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta and sauce keep well together, though the shrimp is best enjoyed fresh.
To reheat, gently warm the pasta in a skillet over low heat with a splash of white wine or lemon juice to restore moisture. Avoid using the microwave, as it can toughen the shrimp.
This dish doesn’t freeze well due to the delicate texture of the shrimp, so enjoy it within a couple of days for best results.
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