Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 tsp (2g) crushed red pepper flakes
  • 1 lb (450g) spaghetti or linguine
  • 3 tbsp (42g) unsalted butter, divided
  • 2 tbsp (30ml) extra virgin olive oil
  • 4 cloves (20g) garlic, minced
  • 1 small (60g) shallot, finely diced
  • 1/2 cup (120ml) dry white wine
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (60ml) reserved pasta water
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the spaghetti and cook for 1–2 minutes less than the package directions for al dente. While the pasta cooks, pat the shrimp completely dry with paper towels and toss them in a bowl with salt, pepper, and red pepper flakes.
  2. Heat 1 tbsp (14g) of butter and 1 tbsp (15ml) of olive oil in the skillet over medium-high heat until the butter foams. Add the shrimp in a single layer, searing for 2 minutes per side until opaque and golden-brown. Immediately remove the shrimp to a plate.
  3. Lower the heat to medium. Add the remaining butter and olive oil to the same pan. Sauté the shallots for 2 minutes, then add the garlic and cook for 30 seconds until fragrant. Pour in the white wine, scraping the bottom of the pan to release the fond, and let the wine reduce by half.
  4. Stir in the lemon juice and zest. Add the cooked spaghetti and the seared shrimp back into the pan. Toss vigorously over medium heat, adding the reserved pasta water and Parmesan cheese, until the sauce becomes a velvety glaze. Stir in fresh parsley just before serving.