Ingredients:

  • 12 oz Linguine or Spaghetti
  • 1 Tbsp Kosher Salt (for pasta water)
  • 1.5 lbs Large Raw Shrimp, peeled and deveined
  • 2 Tbsp Extra Virgin Olive Oil
  • 4 Tbsp Unsalted Butter, divided (2 Tbsp for sauté, 2 Tbsp for finishing)
  • 1 small Shallot, finely minced (optional)
  • 6 cloves Fresh Garlic, finely minced or pressed
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Dry White Wine OR Chicken Stock
  • 1/4 cup Fresh Lemon Juice
  • 1/2 cup Reserved Pasta Water
  • 1/4 cup Fresh Parsley, roughly chopped
  • Black Pepper, To taste

Instructions:

  1. Mise en Place and Pasta Prep: Peel and pat the shrimp very dry. Mince the garlic and shallot, and chop the parsley. Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook until al dente (about 1 minute less than package directions).
  2. Reserve Water and Drain: Just before draining the pasta, scoop out 1/2 cup (120 ml) of the starchy cooking water and set it aside. Drain the pasta immediately and set it aside.
  3. Sauté Aromatics: Heat 2 Tbsp of olive oil and 2 Tbsp of butter in a large skillet over medium-high heat. Add the minced shallot (if using) and sauté for 1 minute until softened.
  4. Add Garlic and Spice: Reduce the heat slightly to medium. Add the minced garlic and red pepper flakes. Cook for just 30–60 seconds until fragrant. Do not let the garlic brown.
  5. Deglaze: Pour in the 1/2 cup of white wine or stock. Bring to a simmer and let it reduce by about half, scraping up any delicious brown bits from the bottom of the pan (about 2 minutes).
  6. Cook the Shrimp: Increase the heat back to medium-high. Add the prepared shrimp to the pan. Cook for 1.5 to 2 minutes per side until they just turn pink and opaque. Do not overcook.
  7. Emulsify the Sauce: Remove the skillet from the heat. Stir in the remaining 2 Tbsp of butter and the fresh lemon juice. Whisk gently until the butter melts and the sauce thickens slightly.
  8. Combine and Toss: Add the drained pasta and the reserved starchy pasta water to the skillet. Toss vigorously for 30 seconds until the sauce coats the pasta beautifully. Add more pasta water if the sauce seems too tight.
  9. Serve: Stir in the fresh parsley and season generously with salt and black pepper to taste. Serve immediately.