Lemon Dusted Shrimp with Linguini in Lemon Butter Sauce

Ingredients:

For the Shrimp:

• 1 lb large shrimp, peeled and deveined

• 1 tsp lemon zest

• ½ cup all-purpose flour (or gluten-free flour, if preferred)

• 2oz Double Barrel BBQ Lemon Dust Dry Rub

• 2 tbsp olive oil

• 2 tbsp unsalted butter

For the Lemon Butter Sauce:

• 3 tbsp unsalted butter

• 3 cloves garlic, minced

• ½ cup white wine (or chicken broth for non-alcoholic option)

• ½ cup fresh lemon juice (about 2 lemons)

• 1 tsp lemon zest

• ½ tsp crushed red pepper flakes (optional, for heat)

• ½ cup heavy cream (for a creamy sauce option, optional)

• 2 tbsp fresh parsley, chopped

• Salt and pepper to taste

For the Pasta:

• 12 oz linguini (or preferred pasta)

• 2 tbsp reserved pasta water (if needed to thin sauce)

• Extra lemon wedges for serving

Instructions:

1. Cook the Linguini:

   • Bring a large pot of salted water to a boil.

   • Cook linguini according to package instructions until al dente.

   • Reserve 2 tablespoons of pasta water, drain, and set aside.

2. Prepare the Shrimp:

   • In a shallow bowl, mix the flour Lemon Dust Dry Rub and lemon zest.

   • Toss the shrimp in the flour mixture until lightly coated.

   • In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat.

   • Sear shrimp for 1-2 minutes per side until golden and cooked through.

   • Remove shrimp and set aside.

3. Make the Lemon Butter Sauce:

   • In the same skillet, melt 3 tablespoons of butter.

   • Add minced garlic and sauté for 30 seconds until fragrant.

   • Stir in white wine (or broth) and lemon juice, scraping up any browned bits from the pan.

   • Simmer for 2-3 minutes until the liquid slightly reduces.

   • (Optional) Stir in heavy cream and whisk to combine for a creamy texture.

4. Combine:

   • Add cooked linguini to the sauce, tossing to coat.

   • Stir in the shrimp and sprinkle with fresh parsley and additional lemon zest.

   • If the sauce feels too thick, add a splash of reserved pasta water.

5. Serve:

   • Plate the shrimp and pasta, garnish with parsley, and serve with lemon wedges for extra brightness.

Pro Tip:

For an extra touch of flavor, sprinkle a little grated parmesan over the top or finish with a drizzle of garlic-infused olive oil.