Ingredients:

  • 1 lb (450 g) Linguine or Spaghetti
  • 2 Tbsp (30 ml) Coarse Sea Salt (For the pasta water)
  • 1 cup (240 ml) Reserved Pasta Water
  • 5 lbs (680 g) Large Shrimp (Prawns), peeled and deveined
  • 1/2 tsp (2.5 ml) Fine Sea Salt
  • 1/4 tsp (1.25 ml) Black Pepper
  • 1/4 cup (60 ml) Extra Virgin Olive Oil (Divided)
  • 4 Tbsp (60 g) Unsalted Butter (Divided)
  • 4 large cloves Garlic, finely minced
  • 1/2 tsp (2.5 ml) Red Pepper Flakes (Chilli flakes)
  • 1/2 cup (120 ml) Dry White Wine OR Low-Sodium Chicken Stock
  • 1 large Lemon, zested (approx. 1 Tbsp)
  • 1/4 cup (60 ml) Freshly squeezed Lemon Juice
  • 1/4 cup (5 g) Fresh Parsley, roughly chopped

Instructions:

  1. Bring water to a rolling boil in a large stockpot. Add the 2 Tbsp of coarse salt.
  2. Add the linguine and cook according to package directions, subtracting 1 to 2 minutes from the recommended time (we want it al dente).
  3. Just before draining, reserve at least 1 cup (240 ml) of the starchy cooking water. Drain the pasta immediately and set aside.
  4. Pat the peeled shrimp dry thoroughly. Season evenly with fine salt and black pepper.
  5. Add 1 Tbsp of olive oil and 1 Tbsp of butter to a large skillet over medium-high heat. Once hot, sear half the shrimp in a single layer for 60-90 seconds per side until pink and opaque. Transfer the cooked shrimp to a clean bowl.
  6. Repeat the searing process with the remaining olive oil and shrimp. Set all shrimp aside.
  7. Reduce the heat to medium-low. Add the remaining 1 Tbsp of olive oil, minced garlic, and red pepper flakes. Cook gently for 30–60 seconds until fragrant—do not allow the garlic to brown.
  8. Pour in the white wine or chicken stock. Increase the heat to medium and scrape up any browned bits from the bottom of the pan. Allow the liquid to reduce by half (about 2 minutes).
  9. Reduce the heat to low. Stir in the lemon juice and the reserved lemon zest. Whisk in the remaining 3 Tbsp of cold, cubed butter, one cube at a time, until the sauce looks thick and glossy (emulsified).
  10. Add 1/2 cup (120 ml) of the reserved pasta water. If the sauce looks too thick, continue adding pasta water, a tablespoon at a time, until it has a rich, satiny coating consistency. Season with salt and pepper to taste.
  11. Add the cooked linguine and the seared shrimp back into the skillet. Toss vigorously with tongs to fully coat the pasta and protein in the sauce.
  12. Remove from the heat. Stir in the fresh chopped parsley. Serve immediately in warm bowls.