Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp crushed red pepper flakes
  • 8 oz linguine or spaghetti
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • ½ tsp black pepper

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure a mahogany-colored crust.
  2. Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat until the butter foams.
  3. Add shrimp in a single layer. Season with salt and red pepper flakes.
  4. Sear for 2 minutes per side until opaque and pink. Immediately transfer shrimp to a plate; set aside.
  5. In the same skillet, lower heat to medium and melt the remaining 3 tbsp of butter.
  6. Stir in minced garlic and sauté for 30–60 seconds until fragrant and lightly golden, but not brown.
  7. Pour in the heavy cream and black pepper. Bring to a gentle simmer for 3–5 minutes until the sauce slightly thickens and looks glossy.
  8. Whisk in the grated Parmesan cheese until completely melted and smooth.
  9. While the sauce simmers, boil the pasta in salted water until just under al dente.
  10. Reserve ½ cup of pasta water, then drain the noodles.
  11. Toss the pasta directly into the creamy sauce.
  12. Stir in the lemon juice, fresh parsley, and the seared shrimp.