Ingredients:

  • 12 oz (340g) Linguine or Fettuccine
  • 1 tbsp (15ml) Salt
  • 1 lb (450g) Large shrimp, peeled and deveined
  • 4 tbsp (56g) Unsalted butter, divided
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 4 cloves (20g) Garlic, minced
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (50g) Freshly grated Parmesan cheese
  • 1 tbsp (15ml) Fresh lemon juice
  • 1/4 tsp (1g) Red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until just al dente. Before draining, reserve 1 cup (240ml) of starchy pasta water, then drain the noodles.
  2. Pat shrimp completely dry with paper towels and season with salt and pepper. Melt 2 tbsp (28g) of butter in a skillet over medium-high heat until foaming.
  3. Add shrimp in a single layer and sear for 1–2 minutes per side until opaque and pink. Immediately transfer shrimp to a side plate.
  4. Lower skillet heat to medium. In the same pan, melt the remaining 2 tbsp (28g) of butter. Add minced garlic and red pepper flakes; sauté for 30–60 seconds until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer for 3–5 minutes until slightly thickened. Whisk in the grated Parmesan cheese slowly until melted and smooth, then stir in the lemon juice.