Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • ¼ cup (60ml) dry white wine
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) olive oil
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) linguine pasta

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
  2. Pat the shrimp dry with paper towels. Season with salt and pepper.
  3. Heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté until fragrant, about 1 minute. Be careful not to burn the garlic!
  4. Pour in the white wine and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, or until the wine has reduced slightly.
  5. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque. Don't overcrowd the pan; cook in batches if necessary.
  6. Stir in the cooked pasta and fresh parsley. Add a splash of reserved pasta water if the sauce seems too thick. Toss to coat. Serve immediately, garnished with additional parsley and a squeeze of lemon.