Ingredients
- 1 lb shrimp, peeled and deveined
- 1 large shallot, diced
- 4 garlic cloves, minced
- 2 tbsp butter
- Salt, to taste
- Black pepper, to taste
- Crushed red pepper flakes, to taste
- Garlic powder, to taste
- Onion powder, to taste
- Paprika, to taste
- Cajun seasoning, to taste
- 1 lemon (zest and juice)
- Olive oil (or other cooking oil)
- 1lb Linguine pasta
- Freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
1 Prep Ingredients: Dice the shallot, mince the garlic, zest and juice the lemon, and chop parsley. Set aside.
2 Cook Pasta: Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
3 Season Shrimp: Pat shrimp dry and season with salt, pepper, garlic powder, onion powder, paprika, and Cajun seasoning.
4 Cook Shrimp: Heat a drizzle of oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through. Remove shrimp from the pan and set aside.
5 Sauté Aromatics: In the same skillet, lower the heat to medium. Add butter, garlic, crushed red pepper flakes (to your heat preference), and diced shallot. Sauté for 2–3 minutes until fragrant and softened.
6 Combine Pasta: Add the cooked linguine to the skillet along with a splash of reserved pasta water. Toss to combine and coat the pasta.
7 Add Flavor: Stir in lemon juice and zest. Adjust seasoning with salt and pepper if needed. Add back the shrimp and gently toss everything together.
8 Finish & Serve: Sprinkle generously with freshly grated Parmesan cheese. Top with chopped parsley and an extra drizzle of olive oil or squeeze of lemon, if desired.