Ingredients:

  • 1 pound (454g) linguine pasta
  • 1 pound (454g) large shrimp, peeled and deveined
  • 4 tablespoons (60ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/4 cup (60ml) chicken broth (or vegetable broth)
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons (30g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (15g) fresh parsley, chopped
  • Lemon wedges, for serving

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and sauté for about 30 seconds, until fragrant (be careful not to burn the garlic!).
  3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
  4. Deglaze the pan with the white wine (if using) and cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add the chicken broth and lemon juice, and bring to a simmer. Reduce the heat to low and stir in the butter until melted and the sauce is emulsified.
  5. Add the cooked linguine to the skillet with the shrimp and sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  6. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately with lemon wedges.