Ingredients:

  • 1 lb Large Shrimp (16/20 count), peeled and deveined
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Baking Soda
  • 3 tbsp Extra Virgin Olive Oil
  • 6 cloves Garlic, thinly sliced
  • 1 large Shallot, finely minced
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Dry White Wine
  • 2 tbsp Fresh Lemon Juice
  • 4 tbsp Unsalted Butter, chilled and cubed
  • 1/4 cup Fresh Parsley, finely chopped
  • 1/2 lb Linguine pasta

Instructions:

  1. Toss the shrimp with salt and baking soda in a medium bowl. Refrigerate for 15 minutes to improve texture and moisture retention.
  2. Boil a large pot of salted water and cook the linguine according to package directions until al dente.
  3. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add shrimp in a single layer and sear for 1 minute per side until edges are pink. Remove shrimp to a plate.
  4. Lower heat to medium. Sauté shallots for 2 minutes. Add garlic and red pepper flakes, stirring for 30 seconds until aromatic.
  5. Pour in white wine and lemon juice, scraping the pan for fond. Simmer until the liquid is reduced by half.
  6. Turn heat to low. Whisk in chilled butter cubes one by one to create a stable emulsion. Return shrimp to the pan, add parsley and cooked pasta, and toss to coat.