Ingredients:

  • 400 g (14 oz) Linguine or Spaghetti
  • 2 Tbsp (30 ml) Coarse Sea Salt (for pasta water)
  • 450 g (1 lb) Large Shrimp (Prawns), peeled, deveined, tails on or off
  • 1/4 tsp (1 g) Kosher Salt
  • 1/4 tsp (1 g) Freshly Ground Black Pepper
  • 6 Tbsp (85 g) Unsalted Butter, divided
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 6 cloves (approx. 30 g) Garlic, finely minced
  • 1/2 tsp (2 g) Red Pepper Flakes (Chili Flakes), adjust to taste
  • 120 ml (1/2 cup) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc) OR good quality Chicken Stock
  • 120 ml (1/2 cup) Reserved Pasta Water
  • 3 Tbsp (45 ml) Fresh Lemon Juice (about 1 medium lemon)
  • 1/4 cup (10 g) Fresh Parsley, roughly chopped
  • 1/4 cup (25 g) Freshly Grated Parmesan Cheese (optional, for serving)

Instructions:

  1. Mise en Place: Peel and mince the garlic. Chop the parsley. Pat the shrimp thoroughly dry and season lightly with salt and pepper. Bring the salted water to a rolling boil. Add the linguine and cook according to package directions, until al dente (8-10 minutes).
  2. Crucial Step: About 2 minutes before the pasta is done, reserve 1/2 cup (120ml) of the starchy cooking water. Drain the pasta, but do not rinse.
  3. Sauté the Shrimp: In a large skillet, melt 2 Tbsp of the butter and 2 Tbsp of olive oil over medium-high heat. Add the seasoned shrimp in a single layer. Sauté for 1–2 minutes per side until they turn pink and are just cooked through. Remove the shrimp immediately and set aside.
  4. Build the Scampi Sauce: Reduce the heat to medium. Add the minced garlic and red pepper flakes to the same skillet. Sauté for 30–60 seconds, until fragrant. Watch carefully—do not let the garlic brown or burn.
  5. Deglaze and Emulsify: Pour in the white wine (or stock). Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the liquid slightly, about 1 minute. Reduce the heat to low. Add the remaining 4 Tbsp of cold butter, one tablespoon at a time, whisking constantly until melted and the sauce thickens slightly.
  6. Combine and Finish: Add the drained pasta, the reserved pasta water, and the fresh lemon juice to the skillet. Increase the heat to medium-low and toss continuously for 1 minute until the sauce coats the pasta beautifully and emulsifies into a smooth, creamy texture.
  7. Serve: Gently fold the cooked shrimp and half of the chopped parsley back into the pasta mixture. Toss gently for 30 seconds to warm the shrimp through. Transfer immediately to bowls and garnish with the remaining fresh parsley and grated Parmesan (if using).