Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.5g) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (56g) unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
  • 1 cup (240ml) chicken broth (low sodium)
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (15g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons chopped fresh parsley, plus more for garnish
  • 1 tablespoon lemon juice
  • 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. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, pat the shrimp dry with paper towels. Season with olive oil, salt, pepper, and red pepper flakes (if using).
  3. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for about 30 seconds, until fragrant (but not browned!). Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
  4. Pour the white wine into the skillet and scrape up any browned bits from the bottom of the pan (this is called fond – it's where all the flavor lives!). Let the wine reduce by half, about 2-3 minutes.
  5. Add the chicken broth to the skillet and bring to a simmer. Let it reduce slightly, about 2-3 minutes. Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.
  6. Add the cooked linguine to the skillet with the sauce. Toss to coat, adding a little reserved pasta water if needed to create a creamy sauce. Return the shrimp to the skillet. Stir in the parsley and lemon juice.
  7. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.