Ingredients:

  • 1 pound (450g) linguine pasta
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1 pound (450g) large shrimp, peeled and deveined (16/20 count is ideal)
  • 1/2 cup (120ml) dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth (low sodium preferred)
  • 4 tablespoons (60g) unsalted butter, cut into cubes
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions:

  1. Cook the linguine according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining. Drain the pasta and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté until fragrant (about 30 seconds), being careful not to burn the garlic.
  3. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
  4. Pour white wine and chicken broth into the skillet. Bring to a simmer and cook for 2-3 minutes, reducing slightly.
  5. Reduce heat to low. Whisk in butter, one cube at a time, until melted and the sauce is smooth and glossy. Stir in lemon juice.
  6. Add cooked pasta and shrimp to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Season with salt and pepper to taste.
  7. Sprinkle with fresh parsley and grated Parmesan cheese. Serve immediately.