Instructions
step 1 Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
/n step 2 Season the shrimp with salt and black pepper.
/n step 3 Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side until pink and slightly golden. Remove the shrimp from the skillet and set aside.
/n step 4 In the same skillet, melt the remaining butter and add the minced garlic. Sauté for about 30 seconds until fragrant.
/n step 5 Pour in the chicken broth and heavy cream, stirring well to combine. Let the mixture simmer gently for 2–3 minutes.
/n step 6 Add the parmesan cheese, Italian seasoning, and red pepper flakes. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
/n step 7 Add the cooked linguine to the skillet and toss to coat the pasta evenly with the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
/n step 8 Return the cooked shrimp to the skillet and gently toss everything together.
/n step 9 Stir in the lemon juice and sprinkle with chopped parsley.
/n step 10 Serve immediately with extra grated parmesan cheese on top.
Storage and Reheating Tips
Store leftover pasta and shrimp in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of cream, milk, or broth to restore the sauce’s creamy texture. Avoid overheating, as shrimp can become rubbery. For best flavor and texture, enjoy the dish fresh whenever possible.
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