A delightful pasta dish featuring succulent shrimp, aromatic garlic, and toasted almonds, perfect for a quick yet elegant meal.
Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a large skillet, heat the olive oil over medium heat and sauté the garlic and red pepper flakes until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes.
Ensure the shrimp are in a single layer for even cooking.
Toss the cooked linguine into the skillet with the shrimp and garlic mixture, adding reserved pasta water as needed to coat evenly.
Add the pasta water gradually to achieve the desired sauce consistency.
Top the pasta with toasted almonds, grated parmesan cheese, and fresh parsley before serving.
Toast the almonds in a dry skillet beforehand for a richer flavor.
