Ingredients:

  • 1 lb jumbo shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 cup heavy cream
  • 3/4 cup Parmesan cheese, freshly grated
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped
  • 12 oz linguine
  • 1 tbsp salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook until al dente (usually 1–2 minutes less than package directions). Reserve 1 cup of starchy pasta water before draining.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Season shrimp with salt and pepper, then sear in a single layer for 2 minutes per side until bright pink and opaque. Remove shrimp to a plate.
  3. Lower skillet heat to medium. Melt butter and sauté minced garlic and red pepper flakes for 60 seconds. Pour in heavy cream and simmer for 2 minutes, then stir in grated Parmesan until the sauce is smooth.
  4. Toss the drained pasta and seared shrimp into the sauce. Add lemon juice and chopped parsley. Whisk in reserved pasta water one tablespoon at a time if needed to achieve a glossy consistency.