Step‑by‑Step Instructions

• Begin by boiling a large pot of salted water over high heat. Once it reaches a rolling boil, add 8 ounces of your favorite pasta. Cook according to the package instructions until it’s al dente, usually about 8-10 minutes. Once done, drain the pasta and set it aside, ensuring to reserve a bit of the pasta water to adjust the sauce later if needed.
• In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Allow the butter to completely melt and start bubbling, which should take about 1-2 minutes.
• Add 3 tablespoons of minced garlic to the melted butter in the skillet. Sauté the garlic for approximately 1-2 minutes, stirring frequently until it becomes fragrant and slightly golden.
• Introduce 1 pound of peeled and deveined shrimp to the skillet, arranging them in a single layer for even cooking. Sear the shrimp for about 3-4 minutes, or until they turn a pinkish hue and are cooked through.
• Once the shrimp are beautifully cooked, squeeze in 1 teaspoon of fresh lemon juice and sprinkle with salt and pepper to taste. Stir the mixture well to blend all the flavors together.
• Gently add the cooked pasta to the skillet, tossing it carefully with the shrimp and the garlic butter sauce. Use tongs or a spatula to mix everything together thoroughly.
• Remove the skillet from heat and stir in ¼ cup of fresh herbs, either parsley or basil, for a burst of color and freshness.