Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 tablespoons (60g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine
  • 2 tablespoons (30ml) fresh lemon juice
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 teaspoon red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450g) linguine pasta
  • 8 cups (2 litres) water, salted generously

Instructions:

  1. Bring salted water to a boil in a large pot. Add linguine and cook according to package directions for al dente. Drain well, reserving about 1/2 cup of pasta water.
  2. While pasta cooks, melt butter in the large skillet over medium heat. Add garlic and red pepper flakes and sauté until fragrant, about 1 minute, being careful not to burn the garlic.
  3. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Watch them closely, overcooked shrimp are rubbery.
  4. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer and reduce slightly, about 1-2 minutes.
  5. Add cooked pasta to the skillet with the shrimp and sauce. Toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce. Stir in fresh parsley. Season with salt and pepper to taste. Serve immediately.