Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1/4 cup (60ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60g) unsalted butter
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) linguine or spaghetti (for serving)
  • Grated Parmesan cheese (for serving)

Instructions:

  1. Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
  2. Pat shrimp dry with paper towels and season with salt and pepper.
  3. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds – don't burn it!).
  4. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
  5. Pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
  6. Stir in butter and lemon juice. Cook until the butter is melted and the sauce is slightly thickened.
  7. Add the cooked pasta to the skillet with the shrimp and sauce. Toss to coat, adding reserved pasta water as needed to create a creamy consistency. Stir in parsley and red pepper flakes (if using). Serve immediately, garnished with Parmesan cheese.