8 ounces linguine
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
3 cloves garlic, minced
1/2 teaspoon red pepper flakes, or more, to taste
1/4 cup white wine
1/4 cup freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Zest of 1 lemon
2 tablespooons chopped fresh parsley leaves
1/4 cup grated Parmesan
Instructions: Use a large pot of boiling water to cook pasta according to package instructions; drain well. In a large skillet, melt butter over medium high heat. Add shrimp, garlic and red pepper flakes. Saute, stirring occasionally, until shrimp turns pink (about 2-3 minutes). Stir in wine and lemon juice. Sprinkle in salt and pepper, to taste. Bring skillet to a simmer. Remove from heat and stir in pasta, lemon zest and parsley.
Serve immediately, garnished with Parmesan. We suggest serving with a dry white wine, like a sauvignon blanc, from our large selection in our McGonigle’s Wine & Spirits section.
Interested in more seafood options? See our Marinated Grilled Tilapia recipe here.