Ingredients:

  • 1 lb Linguine or Spaghetti
  • Kosher Salt (for pasta water)
  • 5 lbs Large or Jumbo Shrimp (raw, peeled, deveined)
  • 1 tsp Kosher Salt & 1 tsp Black Pepper (for seasoning shrimp)
  • 6 Tbsp Unsalted Butter (divided)
  • 1/4 cup Extra Virgin Olive Oil
  • 6 large cloves Garlic, minced
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Fresh Lemon Zest
  • 1/2 cup Fresh Parsley (chopped)

Instructions:

  1. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions, aiming for al dente.
  2. Reserve Pasta Water: About 2 minutes before the pasta is done, scoop out and reserve 1.5 cups (360 ml) of the starchy cooking water. Drain the cooked pasta and set aside.
  3. Sauté Aromatics: In a large skillet, melt 2 Tbsp of butter with the olive oil over medium-low heat. Add the minced garlic and red pepper flakes. Sauté gently for 60–90 seconds until fragrant; do not allow the garlic to brown or burn.
  4. Deglaze with Wine: Increase the heat to medium-high. Pour in the 1/2 cup of dry white wine. Bring to a rapid simmer and cook until the wine has reduced by half (about 2 minutes).
  5. Add Shrimp: Add the seasoned shrimp to the pan in a single layer. Cook for 1–2 minutes per side until they turn opaque pink and curl into a ‘C’ shape. Do not overcook.
  6. Create the Emulsion Base: Lower the heat to medium-low. Add about 1/2 cup of the reserved pasta water to the pan.
  7. Enrich the Sauce: Remove the pan from the heat. Stir in the remaining 4 Tbsp of cold butter, 1 tablespoon at a time. Whisk gently until the butter melts and the sauce thickens slightly and becomes glossy.
  8. Season and Brighten: Stir in the fresh lemon juice and lemon zest. Taste and adjust seasoning with salt and pepper.
  9. Toss and Serve: Add the cooked linguine and half of the chopped parsley directly into the skillet. Toss vigorously to coat the pasta thoroughly in the glossy sauce. Add more reserved pasta water, if needed, for a creamy consistency.
  10. Garnish: Transfer immediately to warm serving bowls and garnish generously with the remaining fresh parsley.