Ingredient

Pasta

• 8 oz uncooked linguine

Shrimp

• 1 lb uncooked shrimp (26–30 per lb), peeled and deveined

• 2 Tbsp olive oil

• 1 Tbsp butter

Aromatics & Lemon

• 3 garlic cloves, minced

• 1 Tbsp grated lemon zest

• 1 Tbsp lemon juice

• 1 tsp lemon‑pepper seasoning

Finish

• 2 Tbsp minced fresh parsley

Directions

1. Cook the Pasta Cook the linguine according to package directions until al dente. Reserve ⅓ cup pasta water, then drain and keep warm.

2. Cook the Shrimp Meanwhile, in a large skillet, heat the olive oil and butter over medium‑high heat. Add the shrimp and cook, stirring, for 3 minutes.

3. Add Aromatics & Lemon Add the garlic, lemon zest, lemon juice, and lemon‑pepper seasoning. Cook and stir until the shrimp turn pink, 2–3 minutes longer.

4. Finish the Sauce Stir in the fresh parsley. Add enough of the reserved pasta water to reach your desired sauce consistency.

5. Serve - Serve the shrimp mixture over the linguine.

Nutrition Facts —

Per Serving

Calories: 480–560 Total Fat: 18–24 g Saturated Fat: 5–7 g Cholesterol: 140–170 mg Sodium: 260–360 mg Total Carbohydrates: 48–56 g Fiber: 2–3 g Sugars: 2–3 g Protein: 28–32 g