Ingredients:

  • 400 g (14 oz) Dried Spaghetti, Linguine, or Fettuccine
  • 2 Tbsp Coarse Salt (for pasta water)
  • 120 ml (½ cup) Reserved Pasta Water
  • 500 g (1.1 lb) Large Shrimp (21/25 count), peeled, deveined
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 60 ml (4 Tbsp) Extra Virgin Olive Oil
  • 60 g (4 Tbsp) Unsalted Butter (divided)
  • 10 – 12 cloves (approx. 50g) Fresh Garlic, finely minced (the star)
  • 1 tsp Red Pepper Flakes
  • 30 ml (2 Tbsp) Low-Sodium Soy Sauce (or Tamari)
  • 60 ml (4 Tbsp) Dry White Wine or Low-Sodium Chicken Stock
  • 1 Fresh Lemon, juiced (about 30ml / 2 Tbsp)
  • 60 ml (4 Tbsp) Fresh Flat-Leaf Parsley, chopped
  • 2 Tbsp Fresh Chives, finely snipped
  • Pinch Flaky Sea Salt (for finishing)

Instructions:

  1. Boil the Water and Cook Noodles: Bring a large pot of heavily salted water to a rolling boil. Cook the pasta according to package directions, aiming for a firm al dente (1-2 minutes less than usual).
  2. Reserve Water and Drain: Just before draining, scoop out 120 ml (½ cup) of the starchy pasta water and set aside. Drain the noodles immediately and set them aside. Do not rinse.
  3. Prepare and Sear Shrimp: Pat the shrimp dry and season generously with salt and pepper. Place a large skillet over medium heat. Add the olive oil and 2 tablespoons of butter.
  4. Caramelise Garlic: Once the butter foams, add the minced garlic and red pepper flakes. Reduce the heat slightly (medium-low) and cook, stirring constantly, for 3 to 4 minutes. Cook until the garlic is fragrant and light golden brown, avoiding any burnt bits.
  5. Cook Shrimp: Increase the heat to medium-high. Add the seasoned shrimp in a single layer. Cook quickly for 1.5 to 2 minutes per side until pink and just cooked through. Remove the shrimp from the pan immediately and set aside.
  6. Deglaze and Build Sauce Base: Keep the skillet over medium heat. Pour in the white wine (or stock) and scrape up any flavourful bits (fond). Let the liquid reduce by half (about 1 minute). Stir in the soy sauce and the fresh lemon juice.
  7. Finish Sauce Base: Add the reserved starchy pasta water, stirring continuously until the sauce begins to thicken slightly and looks slightly milky.
  8. Combine and Emulsify: Add the drained noodles and the remaining 2 tablespoons of butter to the sauce in the skillet. Toss vigorously using tongs until the butter melts and the sauce fully coats the noodles.
  9. Return Shrimp and Garnish: Gently fold the cooked shrimp back into the noodles. Cook for 30 seconds to heat through. Stir in half of the chopped parsley and chives. Taste and adjust seasoning. Transfer immediately to serving bowls, garnish with the remaining herbs, and a final flourish of flaky sea salt.