Ingredients:

  • 1 pound (450 g) Linguine or Angel Hair pasta
  • 3 quarts (2.8 L) water
  • 2 tablespoons (30 g) fine Sea Salt (for boiling water)
  • 5 pounds (680 g) Large Shrimp (21/25 count), peeled, deveined, tails removed
  • 1 teaspoon (5 g) fine Sea Salt
  • ½ teaspoon (2.5 g) freshly ground Black Pepper
  • ¼ cup (60 ml) Extra Virgin Olive Oil
  • ½ cup (115 g) Unsalted Butter, divided
  • 6 large cloves (about 2 Tbsp/30 g) Fresh Garlic, finely minced
  • ½ teaspoon (2.5 g) Red Pepper Flakes
  • ½ cup (120 ml) Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
  • ½ cup (120 ml) Low-Sodium Chicken Broth
  • ¼ cup (60 ml) Fresh Lemon Juice
  • Zest of 1 whole Lemon (about 1 teaspoon)
  • ½ cup (30 g) Fresh Italian Parsley, chopped, divided

Instructions:

  1. Prep all ingredients: peel and mince garlic, chop parsley, juice and zest the lemon, and season the shrimp generously with salt and pepper. Bring a large pot of water to a rolling boil and add 2 tablespoons of salt. Add the linguine and cook, subtracting 1 minute from the package instructions (we want it very al dente). Reserve 1 cup (240 ml) of the starchy pasta water before draining the pasta immediately.
  2. In the large skillet, melt the first ¼ cup of butter with the olive oil over medium-low heat. Add the minced garlic and red pepper flakes. Sauté gently for 60 to 90 seconds until fragrant. Crucially, do not let the garlic brown.
  3. Increase the heat to medium-high. Pour in the white wine and allow it to rapidly simmer and reduce by half (about 2 minutes). Add the chicken broth, lemon zest, lemon juice, and ¼ cup of the fresh parsley, bringing the sauce to a light simmer.
  4. Increase the heat to high. Add the seasoned shrimp to the simmering sauce. Cook for 1 to 2 minutes per side until the shrimp turn opaque pink and curl into a C-shape. Do not overcook.
  5. Remove the skillet from the heat. Add the remaining ¼ cup of cold unsalted butter, swirling the pan constantly until the butter is fully melted and incorporated, creating a glossy emulsion. Add the hot, drained linguine and about ½ cup of the reserved pasta water to the sauce. Toss vigorously with tongs to coat the pasta thoroughly. Taste and adjust salt and pepper, then serve immediately, finishing each plate with the remaining fresh chopped parsley.