Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1g) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc – optional)
  • 1/4 cup (60ml) chicken broth (low sodium preferred)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (5g) fresh parsley, chopped, plus more for garnish
  • 1 pound (450g) linguine pasta
  • Salt for pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining.
  2. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté until fragrant, about 30 seconds.
  3. If using wine, pour it into the skillet and let it simmer for a minute or two, scraping up any browned bits from the bottom of the pan.
  4. Pour in the chicken broth and lemon juice. Bring to a simmer and cook for a few minutes, allowing the sauce to slightly reduce.
  5. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and opaque.
  6. Add the drained pasta to the skillet with the shrimp and sauce. Toss to coat. Add a little of the reserved pasta water if needed to create a creamy sauce.
  7. Stir in the fresh parsley.
  8. Serve immediately, garnished with extra parsley and a sprinkle of Parmesan cheese (optional).