Ingredients:

  • 12 oz (340 g) Linguine or Spaghetti
  • 2 Tbsp (30 g) Coarse Salt (for boiling water)
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 1 small Shallot, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp (5 ml) Crushed Red Pepper Flakes (adjust to taste)
  • 1/2 tsp (2.5 ml) Dried Oregano
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio)
  • 28 oz Can (794 g) High-Quality Crushed Tomatoes (San Marzano preferred)
  • 1/2 tsp (2.5 ml) Sea Salt, plus more to taste
  • 1/4 tsp (1.25 ml) Freshly Ground Black Pepper
  • 5 lb (680 g) Large Shrimp (21/25 count), peeled and deveined
  • 1 Tbsp (15 g) Unsalted Butter
  • 2 Tbsp (30 ml) Fresh Parsley, roughly chopped (for garnish)

Instructions:

  1. Prep the Components: Peel and devein the shrimp (if necessary). Finely dice the shallots and mince the garlic.
  2. Boil the Pasta: Bring the large pot of water to a rolling boil. Season liberally with salt. Add the linguine and cook according to package directions, aiming for al dente.
  3. Reserve Water: Just before draining, scoop out approximately 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta immediately and set aside.
  4. Sauté Aromatics: Heat the olive oil in a heavy-bottomed skillet over medium heat. Add the diced shallot and sauté gently until softened and translucent (about 3 minutes).
  5. Toast the Spices: Add the minced garlic, red pepper flakes, and dried oregano. Cook for 45–60 seconds, stirring constantly, until the garlic is fragrant but not browned.
  6. Deglaze: Pour in the white wine. Bring to a simmer and scrape up any flavorful brown bits stuck to the bottom of the pan. Reduce the wine by half (about 2-3 minutes).
  7. Simmer the Sauce: Stir in the crushed tomatoes, salt, and pepper. Bring the sauce to a gentle bubble, then reduce the heat immediately to low. Simmer uncovered for 15 minutes, stirring occasionally, to allow the flavors to marry and deepen.
  8. Add the Shrimp: Increase the heat to medium-low. Add the peeled shrimp directly into the simmering sauce. Stir to coat.
  9. Cook the Seafood: Simmer the shrimp gently for 3 to 5 minutes, turning halfway, until they curl into a ‘C’ shape and turn opaque pink. Do not overcook.
  10. Create the Emulsion: Turn off the heat. Stir in the reserved pasta water (starting with 1/2 cup) and the tablespoon of cold butter. Stir vigorously; the butter and starch will emulsify, adding richness and a beautiful glossy sheen to the sauce.
  11. Combine and Serve: Add the drained linguine directly to the skillet with the sauce. Toss gently with tongs until every strand is coated.
  12. Garnish: Divide the pasta and shrimp among four bowls. Garnish liberally with fresh chopped parsley.