Ingredients:

  • 340 g Dried Linguine or Spaghetti
  • 2 Tbsp Coarse Sea Salt (for boiling water)
  • 680 g Large Shrimp (16-20 count), peeled and deveined
  • 1/2 tsp Kosher Salt, plus more for seasoning
  • 1/4 tsp Freshly Ground Black Pepper
  • 6 Tbsp Unsalted Butter, divided (85 g)
  • 2 Tbsp Extra Virgin Olive Oil (30 ml)
  • 6 cloves Garlic, finely minced
  • 1/2 tsp Red Pepper Flakes (optional, for a kick)
  • 120 ml Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 120 ml Reserved Pasta Water
  • 2 Tbsp Fresh Lemon Juice
  • 1 tsp Lemon Zest
  • 1/2 cup Fresh Parsley, chopped (flat-leaf Italian), plus extra for garnish

Instructions:

  1. Mise en Place: Peel the shrimp and season lightly with salt and pepper. Mince the garlic and chop the parsley. Measure out the wine and lemon juice. This dish moves fast, so preparation is key.
  2. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions, aiming for al dente (firm to the bite).
  3. Reserve Water: Just before draining the pasta, scoop out and reserve 1 cup (240 ml) of the starchy cooking water. Drain the pasta immediately and set aside.
  4. Sear the Shrimp: In the large skillet, melt 2 Tbsp of the butter with the olive oil over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if necessary).
  5. Cook Quickly: Sear the shrimp for 60 to 90 seconds per side, until they just turn pink and opaque. Crucially, remove them from the pan while they are still slightly undercooked and set aside.
  6. Sauté Garlic: Reduce the heat to medium. Add the remaining 4 Tbsp of butter, minced garlic, and red pepper flakes (if using) to the skillet. Cook for 60 to 90 seconds, stirring constantly, until the garlic is fragrant. Do not let the garlic brown or burn.
  7. Deglaze with Wine: Pour in the white wine. Increase the heat to medium-high and bring the wine to a rapid simmer, scraping up any brown bits (fond). Let the wine reduce by about half (roughly 2 minutes).
  8. Create the Emulsion: Pour in the reserved starchy pasta water. Bring back to a simmer. Turn the heat down to low. Whisk vigorously as you add the lemon juice and lemon zest. The sauce should begin to thicken slightly.
  9. Combine and Toss: Return the drained pasta and the slightly undercooked shrimp (plus any accumulated juices) to the skillet. Toss everything gently with tongs until the pasta is fully coated and the shrimp are perfectly cooked through (about 1 minute).
  10. Final Seasoning: Stir in the chopped fresh parsley. Taste the sauce and adjust seasoning with extra salt, pepper, or a squeeze more lemon juice if needed. Serve immediately.