Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (454g) linguine pasta
  • 2 tablespoons olive oil
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve ½ cup of pasta water before draining. Drain pasta and toss with 1 tablespoon of olive oil.
  2. Melt butter and remaining olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté for 30 seconds, until fragrant.
  3. Pour in white wine and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  4. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
  5. Stir in lemon juice and parsley. Season with salt and pepper to taste. If the sauce is too thick, add a splash of reserved pasta water.
  6. Add the cooked pasta to the skillet with the shrimp and sauce. Toss to coat. Serve immediately, garnished with grated Parmesan cheese (if desired).