Lemon Linguine with Shrimp | Quick Summer Pasta

Cook the pasta in plenty of boiling salted water according to the package instructions until al dente. When draining, reserve about 100 ml of the pasta water and set aside.

Wash the lemon with hot water, finely grate the zest, and squeeze the juice of one half. Peel and finely chop the garlic. Wash the parsley, shake dry, and finely chop.

Heat 1 tbsp of olive oil and 10 g of butter in a large pan over medium heat. Sear the shrimp in it for about 2-3 minutes on both sides until pink and lightly browned. Season with a little salt and pepper, remove from the pan, and keep warm.