A delightful pasta dish combining the flavors of garlic, shrimp, and lemon, complemented by sweet peas.
Cook the linguine in a large pot of boiling salted water until al dente. Add the peas during the last 2 minutes of cooking.
Adding the peas to the pasta water saves time and ensures they are perfectly cooked.
Drain the pasta and peas, reserving 1 cup of the cooking water.
The reserved pasta water helps to create a silky sauce.
In a large skillet, melt half of the butter over medium heat. Add the garlic and cook until fragrant, about 1 minute.
Be careful not to burn the garlic as it can turn bitter.
Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
Cook the shrimp just until they turn pink to avoid overcooking.
Pour in the white wine and cook for 1-2 minutes, letting it reduce slightly.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Add the remaining butter, lemon zest, and juice to the skillet. Stir until the butter is melted and the sauce is smooth.
Use fresh lemon zest and juice for the brightest flavor.
Toss the cooked pasta and peas with the sauce in the skillet. Add reserved pasta water as needed to loosen the sauce.
Tossing the pasta in the sauce ensures it absorbs the flavors.
Garnish with chopped parsley and serve immediately.
Serve the dish hot for the best taste and texture.
