Garlic Shrimp Linguine

Bring a large pot of salted water to a boil. Mince the garlic and set aside. Zest and juice the lemon; set aside. Slice green onions and chop parsley; set aside.

Add linguine to the boiling water and cook according to package directions until al dente. Drain and set aside, reserving 1 cup of pasta water.

In a large skillet, heat olive oil and butter over medium-high heat. When the butter froths, add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.

Add shrimp to the skillet in a single layer. Cook for 2–3 minutes on the first side without stirring, then flip and cook another 2 minutes until pink and cooked through. Season with salt and black pepper.

Add the cooked linguine to the skillet with the shrimp. Toss to coat, adding lemon juice and a splash of reserved pasta water to create a light sauce. Adjust seasoning as needed.

Divide among serving bowls. Top with grated Parmesan cheese, chopped parsley, lemon zest, and sliced green onions. Serve immediately.