Ingredients:

  • 1 lb Linguine or Fettuccine
  • 1 lb Large Shrimp (raw, peeled, deveined)
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 2 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp Unsalted Butter (divided)
  • 1 medium Shallot, finely minced
  • 4 cloves Garlic, minced
  • 1/2 tsp Red Pepper Flakes (optional)
  • 1/2 cup Dry White Wine (or low-sodium stock)
  • Zest of 1 large Lemon
  • 3 Tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped
  • Parmesan Cheese, grated (optional, for serving)

Instructions:

  1. Prep Ingredients: Peel and devein the shrimp. Pat them very dry and season lightly with salt and pepper. Mince the shallot and garlic, zest and juice the lemon, and chop the parsley.
  2. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook until al dente (usually 1-2 minutes shy of package directions).
  3. Reserve Pasta Water: Before draining, use a ladle to reserve at least 1 cup (240 ml) of the starchy cooking water. Drain the pasta immediately.
  4. Sear the Shrimp: Heat 1 Tbsp of olive oil and 1 Tbsp of butter in the large skillet over medium-high heat. Sauté the seasoned shrimp for 1-2 minutes per side until pink and just opaque. Do not overcook. Remove the shrimp and set aside immediately.
  5. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 Tbsp of oil and 1 Tbsp of butter. Add the minced shallots and cook gently for 2-3 minutes until soft.
  6. Add Garlic and Spice: Add the minced garlic and red pepper flakes (if using). Cook for 30 seconds until fragrant. Do not allow the garlic to brown or burn.
  7. Deglaze: Pour in the white wine (or stock). Bring to a simmer, scrape up any browned bits (fond), and reduce the liquid by about half (approx. 2 minutes).
  8. Create the Emulsion: Return the cooked pasta to the skillet. Add 1/2 cup (120 ml) of the reserved pasta water, the lemon zest, and the remaining 2 Tbsp of cold butter. Toss vigorously using tongs. The starchy water and cold butter will emulsify, creating a rich, glossy sauce. Add more pasta water, 1 Tbsp at a time, until the desired consistency is reached.
  9. Introduce the Shrimp: Gently fold the cooked shrimp back into the pasta sauce just to heat through (about 30 seconds).
  10. Finish the Flavour: Stir in the fresh lemon juice and most of the chopped parsley. Taste and adjust seasoning (salt and pepper).
  11. Serve: Divide the pasta into bowls, garnish with the remaining fresh parsley, and offer grated Parmesan cheese at the table.