Ingredients:

  • 12 ounces linguine or fettuccine
  • Salt for pasta water
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh parsley, chopped
  • Additional Parmesan cheese

Instructions:

  1. Boil salted water in a large pot and cook pasta until al dente. Reserve ½ cup pasta water, then drain.
  2. In a large skillet, heat butter and olive oil over medium heat. Add garlic and red pepper flakes; sauté until fragrant.
  3. Add shrimp to the skillet; season with salt and pepper. Cook until shrimp turn pink.
  4. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and lemon juice until combined.
  5. Toss the drained pasta with the shrimp and sauce, adding reserved pasta water as necessary.
  6. Garnish with chopped parsley and additional Parmesan cheese before serving.