1lb BAG 16-20 IQF Peeled & Deveined Shrimp - By Creole Foods

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Best for a quick, "fancy" weeknight dinner.

• Prep time: 5 min | Cook time: 10 min

• Ingredients: 1lb shrimp, 1/2lb linguine or angel hair, 4 cloves minced garlic, 4 tbsp butter, juice of 1/2 lemon, red pepper flakes, fresh parsley.

• 1. Prep the Pasta

  Bring a large pot of heavily salted water to a boil. Cook the pasta until al dente (usually 1–2 minutes less than the package directions).

  Important: Reserve at least 120ml of the starchy pasta water before draining.

  2. Sear the Shrimp

  While the pasta boils, melt 2 tablespoons of butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then sear for 2 minutes per side until opaque and curled into a "C" shape. Remove the shrimp from the pan and set aside to avoid overcooking.

  3. Bloom the Aromatics

  In the same skillet, add another knob of butter. Sauté the minced garlic and red pepper flakes for about 1 minute until fragrant. Be careful not to brown the garlic, as it can turn bitter.

  4. Emulsify the Sauce

  Deglaze the pan with the lemon juice and a splash of the reserved pasta water. Whisk or stir vigorously to create a light, shimmering sauce.

  5. The Final Toss

  Add the cooked pasta and the shrimp (along with any juices) back into the skillet. Toss everything together over low heat for 1 minute, adding more pasta water if the sauce looks too dry.

  6. Garnish & Serve

  Finish with a generous handful of fresh chopped parsley and an extra squeeze of lemon. Serve immediately while the sauce is glossy.

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  A Quick "Pro" Tweaks:

  • Cold Butter: If you whisk in a final tablespoon of cold butter right at the end (off the heat), the sauce will be extra creamy.

  • The "C" Rule: Remember, shrimp shaped like a "C" are "Cooked," while shrimp shaped like an "O" are "Overcooked."