Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 tablespoons (60ml) olive oil
  • 6 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth (low sodium)
  • 4 tablespoons (60g) unsalted butter, cut into cubes
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup (15g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) linguine (or your favorite long pasta)
  • Salt for pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water.
  2. Pat shrimp dry with paper towels. Season with salt and pepper.
  3. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds - don't let it burn!).
  4. Pour in white wine and chicken broth. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
  5. Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
  6. Remove the skillet from the heat. Stir in butter, lemon juice, and lemon zest. The butter should melt and create a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water.
  7. Add the cooked pasta to the skillet and toss to coat with the sauce. Stir in parsley. Serve immediately, garnished with extra parsley and a lemon wedge. Enjoy your shrimp scampi noodles!