Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 tsp red pepper flakes
  • 10 oz linguine pasta
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated parmesan cheese
  • 1 tbsp fresh lemon juice
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Place a 5-quart Dutch oven over medium-high heat. Melt 2 tablespoons of butter. Season patted-dry shrimp with salt and pepper, then sear for 1-2 minutes per side until pink. Remove shrimp and set aside.
  2. In the same pot, add the remaining 2 tablespoons of butter. Sauté diced shallots for 1 minute until translucent. Add minced garlic and red pepper flakes, sautéing for 30-60 seconds until fragrant.
  3. Pour in the chicken broth and heavy cream. Bring the mixture to a gentle boil.
  4. Add the linguine pasta to the boiling liquid. Simmer, stirring occasionally to prevent sticking, until the pasta is al dente and the liquid has reduced into a thick, creamy sauce (about 8-10 minutes).
  5. Fold in the parmesan cheese, lemon juice, and fresh parsley. Return the seared shrimp to the pot and toss for 1 minute until heated through and coated in sauce. Serve immediately.