Ingredients

• 3/4 cup (1 1/2 sticks) butter
• 1 pound large uncooked shrimp, peeled, deveined, and butterflied
• 4 large garlic cloves, chopped
• 1/4 teaspoon red pepper flakes
• zest and juice of 1/2 a lemon
• 3 tablespoons chopped fresh parsley
• 1 pound linguine, freshly cooked
• Coarse salt and freshly ground black pepper

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Instructions

1. Heat butter in a large skillet over medium-low heat until melted. Add shrimp and toss to coat. Add garlic, red pepper flakes, lemon zest, lemon juice, and parsley. Cook until pink and no longer translucent, 5 to 7 minutes.
2. Mound linguine in large bowl. Spoon shrimp mixture over and toss to combine. Serve immediately.