Ingredients:

  • 12 oz (340g) Linguine or Spaghetti
  • 5 lbs Large Shrimp (Prawns), peeled and deveined
  • 6 Tbsp Unsalted Butter, divided
  • 2 Tbsp Extra Virgin Olive Oil
  • 6 large cloves Garlic, finely minced
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1/4 cup Fresh Lemon Juice
  • 1/2 cup Fresh Parsley, roughly chopped, divided
  • 1/4 tsp Freshly ground Black Pepper
  • Salt, to taste (for pasta water and sauce)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Cook the linguine according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta.
  2. Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Sauté gently for 60–90 seconds until fragrant, ensuring the garlic does not brown.
  3. Increase heat to medium-high. Add the seasoned shrimp to the skillet in a single layer. Cook for 1–2 minutes per side until just pink and opaque. Remove the shrimp immediately and set them aside in a clean bowl.
  4. Deglaze the pan by pouring in the white wine. Bring to a simmer, scraping up any browned bits (fond) from the bottom of the pan. Let the wine reduce by half (about 2 minutes).
  5. Lower the heat to medium-low. Whisk in the remaining 4 tablespoons of cold butter, one tablespoon at a time, allowing each to melt and incorporate before adding the next to create a glossy, emulsified sauce.
  6. Stir in the fresh lemon juice and half of the chopped parsley. If the sauce is too thick, add the reserved pasta water, a splash at a time, until the sauce lightly coats the back of a spoon.
  7. Return the cooked shrimp to the pan. Toss gently with the sauce for about 30 seconds just to reheat. Season with salt and pepper. Toss with the drained linguine.
  8. Divide immediately among serving bowls. Top generously with the remaining fresh parsley.