Ingredients:

  • 12 oz Linguine or Fettuccine
  • 1 Tbsp Coarse salt (for the water)
  • 5 lbs Large Shrimp, peeled and deveined
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 1 Tbsp Olive Oil (extra virgin)
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Olive Oil (for high-heat sautéing)
  • 4 cloves Garlic, minced finely (about 1 Tbsp)
  • 1 large Shallot, finely diced
  • ¼ cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • ½ cup Chicken Stock (low sodium)
  • ½ cup Heavy Cream (Double Cream, minimum 35% fat)
  • ½ cup Freshly grated Parmesan cheese, plus extra for serving
  • 1 tsp Fresh Lemon Zest
  • 2 Tbsp Fresh Lemon Juice
  • ½ tsp Red Pepper Flakes (optional, for a kick)
  • ¼ cup Fresh Parsley, chopped

Instructions:

  1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions, typically 8–10 minutes, aiming for al dente.
  2. Reserve Pasta Water: Just before draining, reserve 1.5 cups (360ml) of the starchy cooking water. Drain the pasta and set aside.
  3. Prep the Shrimp: Pat the shrimp very dry. Toss with 1 Tbsp of olive oil, salt, and pepper.
  4. Sear the Shrimp: Heat the large skillet over medium-high heat. Add the shrimp in a single layer (work in batches if necessary). Cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp immediately and set aside.
  5. Build the Base: Reduce heat to medium. Add the butter and 2 Tbsp of olive oil to the skillet. Once the butter is melted, add the diced shallots and sauté for 2–3 minutes until softened.
  6. Add Garlic and Spice: Add the minced garlic and red pepper flakes (if using). Sauté for 30–60 seconds until fragrant—do not let the garlic burn.
  7. Deglaze: Pour in the white wine. Increase the heat to high and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half (about 1 minute).
  8. Form the Sauce: Pour in the chicken stock and bring to a simmer. Stir in the heavy cream. Reduce the heat back to low and allow the sauce to barely simmer for 2 minutes to thicken slightly.
  9. Emulsify and Finish: Remove the pan from the heat. Stir in the Parmesan cheese, lemon zest, and lemon juice. If the sauce looks too thick, gradually whisk in ½ cup of the reserved pasta water until a luscious, glossy consistency is achieved. Taste and adjust seasoning.
  10. Combine: Add the drained pasta and the cooked shrimp back into the sauce. Toss gently but quickly until the pasta is thoroughly coated. If the sauce is too tight, add a splash more reserved pasta water.
  11. Serve: Stir in the fresh parsley just before plating.