In a sunlit coastal kitchen, plump shrimp were sautéed in a fragrant mixture of butter, garlic, and lemon juice, with a pinch of True Salt sea salt to enhance their natural flavors. Served over a bed of linguine, this seafood delight brought the taste of the ocean straight to the dining table.
What you'll need:
1 pound large shrimp, peeled and deveined
8 ounces linguine or spaghetti
4 tablespoons butter
4 cloves garlic, minced
Juice and zest of 1 lemon
1 teaspoon True Salt sea salt
1/2 teaspoon black pepper
Chopped fresh parsley for garnish
Instructions:
Cook linguine or spaghetti according to package instructions. Drain and set aside.
In a skillet, melt butter over medium-high heat. Add minced garlic and cook until fragrant.
Add shrimp to the skillet and cook for 2-3 minutes on each side until pink.
Stir in lemon juice and zest, True Salt, and black pepper.
Toss the cooked pasta with the shrimp and sauce.
Garnish with chopped fresh parsley before serving.