Ingredients:

  • 12 oz Linguine Pasta
  • 3 Tbsp Coarse Sea Salt (for the pasta water)
  • 5 lbs Large Shrimp (raw, peeled, deveined, tail off or on)
  • 4 Tbsp Extra Virgin Olive Oil (EVOO), divided
  • Kosher Salt & Freshly Ground Black Pepper (to taste)
  • 4 Tbsp Unsalted Butter (divided)
  • 6 cloves Garlic, finely minced
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc) or low-sodium chicken stock
  • Zest of 1 large lemon
  • 2 Tbsp Fresh Lemon Juice
  • 1/2 tsp Red Pepper Flakes (Chili Flakes)
  • 1/2 cup Fresh Parsley, roughly chopped

Instructions:

  1. Prep Ingredients: Peel and devein the shrimp, pat them thoroughly dry. Mince the garlic and chop the parsley. Zest and juice the lemon. Bring a large pot of water to a vigorous boil and add 3 tablespoons of coarse salt.
  2. Cook the Linguine: Add the linguine to the boiling water. Cook according to package directions, subtracting 2 minutes from the suggested cook time to ensure it is al dente.
  3. Sauté the Shrimp: While the pasta cooks, heat 2 Tbsp of EVOO in the large sauté pan over medium-high heat. Season the shrimp lightly with salt and pepper. Add the shrimp in a single layer and cook for 1.5 to 2 minutes per side until just pink and opaque. Remove the shrimp immediately and set aside on a plate.
  4. Reserve Pasta Water: Just before draining the linguine, scoop out and reserve 1.5 cups (360 ml) of the starchy pasta cooking water. Drain the pasta immediately.
  5. Sauté Aromatics: Return the large pan to medium-low heat. Add 2 Tbsp of unsalted butter and 2 Tbsp of EVOO. Add the minced garlic and chili flakes. Sauté gently for 60 to 90 seconds until the garlic is fragrant, ensuring it does not burn.
  6. Deglaze: Increase the heat to medium. Pour in the white wine (or stock) and scrape up any browned bits (the fond) from the bottom of the pan. Reduce the liquid until it has halved (about 2 minutes).
  7. Emulsify the Sauce: Add the lemon zest, lemon juice, and 1 cup (240 ml) of the reserved pasta water to the pan. Bring to a simmer. Whisk rapidly while adding the remaining 2 Tbsp of cold butter, one piece at a time. The sauce should thicken slightly and look glossy and creamy (this is the emulsion).
  8. Combine and Toss: Add the drained linguine and the cooked shrimp back into the pan. Toss vigorously using tongs for 30–60 seconds to fully coat the pasta and finish cooking the shrimp. Add a splash more pasta water if the sauce looks too tight or dry.
  9. Finish and Serve: Turn off the heat. Stir in the chopped fresh parsley. Taste and adjust seasoning (salt, pepper, or an extra squeeze of lemon juice). Plate immediately, garnishing with an extra drizzle of good quality EVOO and a final sprinkle of parsley.