Linguine cooked directly in a lemon-garlic broth with shrimp added in the last 3 minutes. Bright, fast, and only one pot to wash.
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Heat olive oil in a large pot. Sauté garlic and pepper flakes for 30 seconds until fragrant.
Add broth, lemon juice, and uncooked linguine. Bring to a boil, then reduce to a simmer. Cover.
Cook for 9-10 minutes, stirring every 2-3 minutes, until pasta is almost done and liquid has reduced.
Add shrimp on top of pasta. Cover and cook 3 more minutes until shrimp are pink, curled, and fully opaque throughout.
Remove from heat. Stir in butter, lemon zest, and parsley. Serve immediately.
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