Ingredients:

  • 1 lb (450g) Large shrimp, peeled and deveined
  • ½ tsp (3g) Sea salt
  • ¼ tsp (1g) Freshly cracked black pepper
  • ⅛ tsp (0.5g) Red pepper flakes
  • 2 tbsp (30ml) Extra virgin olive oil
  • 3 tbsp (42g) Unsalted butter, chilled and cubed
  • 4 cloves (20g) Garlic, thinly sliced
  • ⅓ cup (80ml) Dry white wine
  • 1 tbsp (15ml) Fresh lemon juice
  • 8 oz (225g) Linguine or Spaghetti
  • 2 tbsp (8g) Fresh parsley, finely chopped

Instructions:

  1. Pat the shrimp completely dry with paper towels. Note: Wet shrimp will steam instead of sear, leaving you with gray meat. Season with salt and pepper.
  2. Heat olive oil in your 12 inch skillet over medium high heat until it shimmers and almost smokes.
  3. Add shrimp in a single layer. Sear for 1-2 minutes per side until they are just pink and opaque. Remove them to a plate immediately.
  4. Turn the heat down to medium. Add sliced garlic and red pepper flakes. Sauté for 60 seconds until the garlic is fragrant but still pale gold.
  5. Pour in the white wine and lemon juice. Bring to a simmer and let it bubble until the liquid has reduced by half.
  6. Stir in the chilled butter cubes one by one. Whisk constantly until the sauce looks glossy and velvety.
  7. Return the seared shrimp and any juices from the plate back into the pan.
  8. Toss in the cooked linguine and chopped parsley. Mix for 30 seconds until the pasta is fully coated in the glaze.