Ingredients:

  • 1 lb Linguine or Spaghetti
  • 2 tsp Fine Sea Salt (for boiling water)
  • 5 lbs Large Shrimp (raw, peeled, deveined, 16/20 count)
  • 6 Tbsp Unsalted Butter, divided
  • 1/4 cup Extra Virgin Olive Oil, divided
  • 6 cloves Garlic, finely minced
  • 1 medium Shallots, finely minced
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 3 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest (from one medium lemon)
  • 1/2 tsp Red Pepper Flakes (Chilli Flakes)
  • 1/4 cup Fresh Parsley, chopped (flat-leaf preferred)
  • Salt and Black Pepper to taste

Instructions:

  1. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (usually 8-10 minutes).
  2. Reserve Water: Before draining, scoop out about 1 cup (240 ml) of the starchy pasta water. Drain the pasta and set aside.
  3. Prep the Shrimp: Pat the peeled and deveined shrimp very dry with paper towels. Season lightly with salt and pepper.
  4. Sear the Shrimp: Heat 2 Tbsp of butter and 1 Tbsp of olive oil in the large skillet over medium-high heat. Add the shrimp in a single layer (working in batches if necessary) and cook for 60-90 seconds per side, just until they begin to turn pink and are slightly undercooked. Remove the shrimp immediately and set aside.
  5. Sauté Aromatics: Reduce the heat to medium-low. Add the remaining olive oil to the skillet, along with the minced shallots and red pepper flakes. Cook for 2–3 minutes until the shallots are soft.
  6. Add Garlic: Stir in the minced garlic. Cook for only 30–60 seconds until fragrant. Do not allow the garlic to brown or burn.
  7. Deglaze: Pour the white wine into the skillet. Increase the heat to medium-high and scrape up any brown bits (fond) from the bottom of the pan. Let the wine simmer rapidly and reduce by half (about 2 minutes).
  8. Thicken and Flavour: Reduce the heat to low. Stir in the lemon zest and lemon juice. Whisk in the remaining 4 Tbsp of cold unsalted butter, one tablespoon at a time, to emulsify the sauce.
  9. Combine: Add the reserved, slightly undercooked shrimp and the drained pasta to the skillet. Toss thoroughly to coat everything in the sauce.
  10. Adjust Consistency: If the sauce seems too thick, drizzle in the reserved pasta water, 1/4 cup at a time, until the sauce coats the pasta beautifully.
  11. Final Seasoning: Cook for one final minute until the shrimp are perfectly opaque and pink. Stir in the fresh parsley. Taste and adjust seasoning with salt and black pepper as needed before serving immediately.