Ingredients:

  • 12 oz linguine or spaghetti
  • 1 tbsp salt
  • 1 lb large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 3 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp red pepper flakes
  • 1/4 cup dry white wine
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just al dente. Reserve 1/2 cup of the pasta water before draining.
  2. Heat 1 tbsp of butter and the olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and sear for 1-2 minutes per side until opaque and pink. Remove shrimp from the pan and set aside.
  3. In the same pan, add the remaining 2 tbsp of butter. Stir in the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
  4. Pour in the white wine and lemon juice, simmering for 2 minutes until the liquid reduces by half.
  5. Add the cooked pasta, seared shrimp, and lemon zest to the skillet. Toss vigorously over low heat, adding reserved pasta water one tablespoon at a time until the sauce is glossy.
  6. Stir in the fresh parsley and season with salt and black pepper.