Ingredients:

  • 1 lb (450g) linguine or spaghetti
  • 1 tbsp (15g) kosher salt
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil
  • 4 tbsp (56g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1–2 minutes less than the package directions for al dente. Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  2. Pat the shrimp dry with paper towels and season with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 1–2 minutes per side until just pink and opaque. Remove shrimp to a plate immediately.
  3. Reduce heat to medium. Melt the butter in the same pan, scraping up any browned bits. Add minced garlic and sauté for 60 seconds until fragrant. Pour in the heavy cream and simmer for 2–3 minutes until slightly thickened. Stir in the Parmesan cheese until melted.
  4. Toss the cooked pasta and seared shrimp into the sauce. Pour in the reserved pasta water and lemon juice. Toss continuously over low heat for 1 minute until the sauce glazes the pasta. Stir in fresh parsley and remove from heat.