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Instructions
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of the pasta water, then drain and set aside.
Cook the Shrimp
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Season the shrimp with salt and black pepper.
Add the shrimp to the skillet in a single layer and cook for 2–3 minutes per side, until pink and opaque. Remove shrimp from the pan and set aside.
Make the Garlic Butter Sauce
In the same skillet, reduce heat to medium. Add the remaining butter and minced garlic. Cook for about 30 seconds, stirring constantly until fragrant.
Stir in red pepper flakes if using.
Combine Pasta and Shrimp
Add the cooked pasta to the skillet along with the reserved pasta water. Toss gently to coat the pasta in the sauce.
Return the shrimp to the pan and mix until everything is evenly combined and heated through.
Finish and Serve
Remove from heat and sprinkle with chopped parsley. Serve immediately with grated Parmesan cheese if desired.
Serving Suggestions
- Serve with a side salad or garlic bread
- Best enjoyed fresh and hot
- Suitable as a main course for lunch or dinner
Storage Tips
- Store leftovers in an airtight container in the refrigerator
- Keeps well for up to 2 days
- Reheat gently to avoid overcooking the shrimp
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