This recipe is so easy to make. It only takes 15 minutes! Perfect for busy weeknights.

It may seem impossible, but it really is very easy to make. If you are pressed for time, pre-peeled shrimp can be purchased. Hey, I don’t judge. I’ve done it on many occasions, particularly on busy weeknights.

You’ll then cook the shrimp in butter and deglaze your pan with lemon juice and wine. Then, add your al dente pasta. Garnish with freshly grated Parmesan and serve straight from the pan.


  • 8 ounces linguine
  • Two tablespoons of unsalted butter
  • Peeled and deveined 1 pound medium Shrimp
  • Three cloves garlic, minced
  • You can add more crushed red pepper to your taste. 1/4 teaspoon is enough.
  • 1/4 cup white wine
  • Freshly squeezed Lemon Juice – 1/4 cup
  • One tablespoon of lemon zest
  • Fresh parsley leaves, two tablespoons
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Parmesan cheese, freshly grated: 1/4 cup


  • Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
  • Melt butter over medium heat in a┬álarge skillet. Add red pepper flakes, garlic, and shrimp. Cook, stirring frequently, for about 2-3 minutes.
  • Add the wine and lemon. Stir occasionally and cook for 5 minutes or until the wine has been reduced. Remove from heat.
  • Add pasta, parsley, and lemon zest. Season with salt and pepper to taste.
  • Serve immediately, topping with Parmesan.

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