Ingredients:

  • 12 oz (340 g) Linguine or Spaghetti
  • Kosher Salt (approx. 2 Tbsp) for boiling water
  • 5 lbs (680 g) Large/Jumbo Shrimp (16/20 count), peeled and deveined
  • 4 Tbsp (57 g) Unsalted Butter (for sautéing)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 6 large cloves (approx. 30 g) Garlic, freshly minced
  • 1/2 tsp (2-3 g) Red Pepper Flakes (optional)
  • 1 tsp (5 g) All-Purpose Flour (optional)
  • 1/2 cup (120 ml) Low-Sodium Chicken Stock
  • 1 tsp (5 g) Fresh Lemon Zest
  • 1/4 cup (60 ml) Fresh Lemon Juice
  • 1/4 cup (approx. 10 g) Fresh Parsley, flat-leaf, finely chopped
  • 2 Tbsp (28 g) Remaining Unsalted Butter (cold, cubed)
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Pat the shrimp very dry and season lightly with salt and pepper. Mince garlic, chop parsley, and zest and juice the lemon. Set aside.
  2. Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook until about a minute or two shy of al dente.
  3. Reserve 1 cup (240ml) of the starchy cooking water before draining the pasta. Drain the pasta and set aside.
  4. Sauté Aromatics: Heat the olive oil and 4 Tbsp of butter in a large skillet over medium-high heat. Once the butter foams, add the minced garlic and red pepper flakes. Sauté quickly for 30–60 seconds, until fragrant, being careful not to let the garlic brown or burn.
  5. Deglaze and Build Base: Dust the mixture with 1 tsp of flour (if using) and stir quickly. Immediately pour in the chicken stock and lemon juice. Bring to a rapid simmer, scraping up any delicious brown bits from the bottom of the pan. Cook for 1 minute to slightly reduce the liquid.
  6. Cook the Shrimp: Add the seasoned shrimp to the simmering sauce in a single layer. Cook for 1.5–2 minutes per side, until they turn opaque pink and curl slightly into a 'C' shape.
  7. Combine Pasta and Sauce: Add the nearly cooked linguine directly into the skillet with the shrimp and sauce. Toss vigorously to coat.
  8. Emulsify the Sauce: Add the reserved cold butter (2 Tbsp) and start gradually incorporating the reserved pasta water, 1/4 cup at a time, while tossing constantly until the sauce thickens and beautifully coats the pasta.
  9. Finish and Serve: Stir in the fresh lemon zest and the chopped parsley. Taste and adjust seasoning with additional salt, pepper, and a squeeze of fresh lemon juice if needed. Serve immediately.