Ingredients:

  • 12 oz linguine pasta
  • 1.5 lbs large shrimp, peeled and deveined
  • 4 tbsp unsalted butter, cubed and chilled
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 0.5 cup dry white wine
  • 1 large lemon, juiced and zested
  • 0.25 cup fresh parsley, finely chopped
  • 1 tbsp sea salt
  • 1 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.5 tsp red pepper flakes

Instructions:

  1. Bring a large pot of water to a rolling boil with 1 tbsp sea salt. Add linguine and cook for 1 minute less than the package directions. Reserve 1 cup of starchy pasta water before draining.
  2. Pat shrimp extremely dry with paper towels. Season with smoked paprika, kosher salt, and black pepper.
  3. Heat olive oil in a 12-inch skillet over high heat. Sear shrimp for 2 minutes per side until they form a 'C-shape' and are just opaque. Remove shrimp from pan immediately to avoid overcooking.
  4. Lower heat to medium and add 2 tbsp of the butter (reserve the rest) and the sliced garlic. Infuse for 1 minute until garlic is fragrant and golden but not burnt.
  5. Pour in white wine and scrape the bottom of the pan to release the fond. Simmer until the liquid reduces by half.
  6. Stir in the juice and zest of 1 large lemon along with 0.5 tsp red pepper flakes.
  7. Whisk in the remaining 2 tbsp of chilled butter and a splash of pasta water. Stir vigorously to create a glossy, thickened emulsion.
  8. Return the shrimp and pasta to the skillet. Toss until the pasta is coated in a velvety sheen.
  9. Fold the shrimp back in and garnish with 0.25 cup fresh parsley.