Too little oil and the garlic scorches; too much and the sauce goes greasy. Measure Mate gets 3 tbsp into a hot pan in one motion, and Flavor Press keeps the heat at exactly ¼ tsp — no accidental shake of too much chili.
How it’s made
- Boil the linguine in well-salted water until just shy of al dente. Reserve 1 cup of pasta water.
- Hold Measure Mate to the 3 tbsp line and pour the oil into a wide skillet over medium heat.
- Add the garlic. Press ¼ tsp of red pepper flakes into the pan. Cook 1 minute, until fragrant.
- Add the shrimp in a single layer. Cook about 2 minutes per side, until just pink, then lift them out.
- Squeeze the lemon straight into the pan, add the butter, and swirl into a sauce.
- Return the shrimp with the drained pasta and a splash of pasta water. Toss until the sauce clings, then finish with parsley.
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