Ingredients:

  • 14 oz Linguine or Spaghetti
  • 2 Tbsp Kosher Salt (for pasta water)
  • 1 lb Large Raw Shrimp (Prawns), peeled, deveined, and tails removed
  • 3 Tbsp Unsalted Butter, divided
  • 2 Tbsp Extra Virgin Olive Oil, divided
  • 8 large cloves Garlic, finely minced or grated
  • 1 tsp Red Pepper Flakes
  • 1/2 cup Dry White Wine (e.g., Pinot Grigio)
  • 1/2 cup Chicken or Vegetable Stock, low sodium
  • 1/4 cup Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, finely chopped
  • Black Pepper, To taste

Instructions:

  1. Prep Ingredients: Peel and devein the shrimp. Mince the garlic and chop the parsley. Measure out all liquids (wine, stock, lemon juice).
  2. Boil Pasta: Bring the salted water (2 Tbsp salt) to a rolling boil. Add the linguine and cook according to package directions, aiming for 2 minutes less than al dente.
  3. Reserve Water: Before draining, scoop out at least 1 cup (240 ml) of the starchy cooking water and set aside. Drain the pasta immediately.
  4. Sear the Prawns: Add 1 tablespoon of olive oil and 1 tablespoon of butter to the large sauté pan over medium-high heat. Season the shrimp lightly with salt and pepper. Add them to the hot pan in a single layer and cook for 1-2 minutes per side until just pink. Transfer the seared shrimp to a clean bowl and set aside.
  5. Infuse Oil and Garlic: Reduce the heat to medium-low. Add the remaining 1 tablespoon of olive oil, the remaining 2 tablespoons of butter, the minced garlic, and the red pepper flakes to the same pan. Cook slowly for 1-2 minutes until the garlic is fragrant and translucent, ensuring it does not brown or burn.
  6. Deglaze: Increase heat to medium. Pour in the white wine and scrape up any browned bits (fond) from the bottom of the pan. Simmer for 1 minute until the volume is reduced by half.
  7. Build the Sauce: Stir in the stock and lemon juice. Bring the sauce to a gentle simmer. Gradually stir in 1/2 cup (120 ml) of the reserved pasta water to emulsify the sauce until it becomes glossy. Taste and adjust seasoning with salt and pepper.
  8. Toss and Finish Pasta: Add the partially cooked linguine directly into the sauté pan. Toss vigorously for 1 minute, allowing the pasta to absorb the flavor and finish cooking until perfectly al dente. Add more reserved pasta water if the sauce looks too dry.
  9. Final Addition: Remove the pan from the heat. Gently fold in the seared shrimp and 3/4 of the chopped parsley. The residual heat will finish cooking the prawns.
  10. Serve: Plate the pasta immediately. Garnish generously with the remaining fresh parsley and a drizzle of high-quality extra virgin olive oil.