shrimp pasta

Ingredients

• 1 pound linguine pasta
• 1 pound large shrimp, peeled and deveined
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• 1/2 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add minced garlic and red pepper flakes (if using) to the skillet and sauté for 1 minute, until fragrant.
4. Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
5. Pour in white wine and let it simmer for 1 minute.
6. Add drained pasta to the skillet. Toss to combine.
7. Add reserved pasta water, 1/2 cup at a time, if needed to create a sauce.
8. Stir in chopped parsley and Parmesan cheese. Season with salt and black pepper to taste.

Notes

• For best flavor, use fresh garlic.
• Don’t overcook the shrimp; it should still be tender.
• If the sauce is too thick, add more pasta water.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.