Ingredients:

  • 1 lb (450g) linguine
  • 4 qt (3.8L) water
  • 2 tbsp (30g) kosher salt
  • 1 lb (450g) large shrimp, peeled and deveined
  • 4 tbsp (56g) unsalted butter, divided
  • 2 tbsp (30ml) extra-virgin olive oil
  • 6 cloves (18g) garlic, minced
  • 1/2 cup (120ml) dry white wine
  • 1 tbsp (15g) fresh lemon juice
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/2 tsp (3g) red pepper flakes
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring the stockpot of salted water to a rolling boil. Add the linguine and cook for 1–2 minutes less than the package directions for a true al dente bite. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Pat the shrimp completely dry with paper towels. Heat 1 tbsp (14g) of butter and 2 tbsp (30ml) of olive oil in a skillet over medium-high heat. Add shrimp in a single layer; sear for 1–2 minutes per side until golden and just opaque. Remove shrimp from the pan and set aside.
  3. Lower the heat to medium. In the same skillet, add the remaining 3 tbsp (42g) of butter. Once foaming, stir in the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
  4. Pour in the white wine to deglaze the pan, scraping up the browned bits from the bottom. Let the liquid reduce by half.
  5. Stir in the lemon juice and 1/2 cup (120ml) of the reserved pasta water. Toss in the cooked linguine and seared shrimp.
  6. Sprinkle with Parmesan cheese and fresh parsley. Toss vigorously over medium heat for 1–2 minutes until the sauce forms a velvety emulsion that coats the pasta.