• 8 ounces linguine pasta
• 3 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, plus more for garnish
• 1 pound peeled, deveined shrimp
• 1 lemon, zested and juiced
• grated Parmesan cheese for serving
Bring a pot of water to a rapid boil. Stir 1½ tablespoons salt into the boiling water. Cook linguine at a boil, stirring frequently, until the pasta is al dente, 9 to 11 minutes; drain, reserving 1 cup of the pasta water.
Melt butter in a large pan over medium heat. Sauté garlic and red pepper flakes in butter until lightly browned, about 30 seconds; add shrimp and sauté until almost cooked through, about 2 minutes.
Add lemon zest, lemon juice, and cooked linguine to the pan; toss to coat linguine in sauce. Cook until shrimp are completely curled and turning pink, 2 to 3 minutes more. Stir pasta water into the mixture to thin sauce to your desired texture.
Garnish with parsley and Parmesan cheese to serve.