Ingredients

1 lb large raw shrimp (peeled and deveined)
4 tablespoons butter
2 tablespoons olive oil
4 garlic cloves (minced)
¼ teaspoon red pepper flakes (optional, for mild heat)
½ cup chicken broth (or non-alcoholic white grape juice for sweetness)
1 tablespoon lemon juice (freshly squeezed)
Salt and black pepper to taste
2 tablespoons chopped parsley
1 box linguine or angel hair pasta (optional)

Lemon wedges for serving

Instructions

1. Prep Your Ingredients

Make sure shrimp are thawed, peeled, and deveined. Pat dry with paper towels. This step is essential to avoid a watery sauce.

2. Cook the Pasta (if using)

Boil a large pot of salted water. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.

3. Sauté the Garlic

In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant—do not burn the garlic.

4. Cook the Shrimp

Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Remove and set aside on a plate.

5. Make the Sauce

Pour in chicken broth (or grape juice), scraping any brown bits from the skillet. Let it simmer for 2–3 minutes to reduce slightly.

6. Finish the Sauce

Add remaining butter and lemon juice. Stir until butter is melted and sauce is glossy.

7. Combine

Return shrimp to the skillet. Toss to coat in the sauce. If serving with pasta, add cooked pasta and a splash of reserved pasta water to loosen the sauce. Toss well.

8. Serve

Plate immediately with fresh parsley and lemon wedges.