Ingredients:

  • 14 oz / 400 g Linguine or Spaghetti
  • 1 Tbsp / 15 g Kosher Salt (for the boiling water)
  • 5 lbs / 680 g Jumbo Shrimp (raw, peeled, and deveined)
  • 4 Tbsp / 60 ml Extra Virgin Olive Oil, divided
  • 8 Tbsp / 115 g Unsalted Butter, divided
  • 6 large cloves Fresh Garlic, finely minced (about 2 Tbsp)
  • 1/2 tsp / 2.5 g Red Pepper Flakes (optional, for a kick)
  • 1/2 cup / 120 ml Dry White Wine (such as Pinot Grigio or Sauvignon Blanc), or quality Chicken Stock
  • 1/4 cup / 60 ml Fresh Lemon Juice
  • 1/2 cup / 30 g Fresh Italian Parsley, roughly chopped
  • Salt and freshly ground Black Pepper (to taste)
  • 1/2 cup / 120 ml Reserved Pasta Water (starchy liquid)

Instructions:

  1. Prep and Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions, aiming for a minute or two under al dente. Just before draining, reserve at least 1/2 cup (120ml) of the starchy pasta cooking water. Drain the linguine and set aside.
  2. Sauté the Aromatics: Heat 2 Tbsp (30ml) of olive oil and 2 Tbsp (30g) of unsalted butter in the large sauté pan over medium heat. Once melted, add the minced garlic and red pepper flakes (if using). Sauté gently for 60 to 90 seconds until fragrant—do not let the garlic brown or burn.
  3. Deglaze and Build the Sauce: Increase the heat slightly. Pour in the white wine (or stock) and scrape up any browned bits on the bottom of the pan. Let the wine reduce by half (about 2 minutes). Add the raw, seasoned shrimp to the pan. Cook for 1.5 to 2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set them aside immediately to prevent overcooking.
  4. Emulsify and Finish: Reduce the heat to low. Add the remaining 6 Tbsp (85g) of cold butter, piece by piece, swirling the pan constantly to help it emulsify into the sauce. Pour in the fresh lemon juice and 1/4 cup (60ml) of the reserved pasta water. Whisk or swirl vigorously until the sauce thickens slightly into a creamy emulsion. Add the drained linguine and most of the fresh parsley to the sauce and toss rapidly to coat.
  5. Serve: Return the cooked shrimp to the pan and toss gently just to reheat (about 30 seconds). Check seasoning and adjust with salt and pepper. Serve immediately, topped with the remaining fresh parsley and a final drizzle of quality olive oil, if desired.