Ingredients:

  • 1 pound (450g) linguine pasta
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 1/2 pounds (680g) large shrimp, peeled and deveined
  • 1/2 cup (120ml) dry white wine
  • 1/4 cup (60ml) chicken broth
  • 1/4 cup (56g) unsalted butter, cut into cubes
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 cup (approx 10g) fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Cook the linguine according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant but not browned.
  3. Add the shrimp to the skillet in a single layer (if necessary, work in batches). Cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
  4. Pour white wine and chicken broth into the skillet and bring to a simmer. Cook for about 2-3 minutes, until the liquid has reduced slightly.
  5. Reduce the heat to low. Whisk in the butter, a few cubes at a time, until the sauce is creamy and emulsified. Stir in the lemon juice.
  6. Add the cooked linguine to the skillet and toss to coat with the sauce. Add the cooked shrimp back to the skillet and toss gently to combine. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and serve immediately.