Ingredients:

  • 1 lb (450g) linguine or angel hair pasta
  • 1 tbsp (15g) kosher salt (for boiling water)
  • 1 lb (450g) large raw shrimp, peeled and deveined
  • 4 tbsp (57g) unsalted butter, divided
  • 2 tbsp (30ml) extra virgin olive oil
  • 5 cloves (25g) garlic, minced
  • ½ cup (120ml) dry white wine
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ tsp (1.5g) red pepper flakes (optional)
  • ¼ cup (15g) fresh parsley, chopped
  • 1 tbsp (6g) lemon zest
  • ¼ cup (25g) grated Parmesan cheese (optional)
  • Salt and black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook until just shy of al dente (usually 1-2 minutes less than the package directions). Before draining, scoop out 1 cup of starchy pasta water and set aside.
  2. While the pasta boils, heat the olive oil and 1 tbsp of butter in the skillet over medium-high heat. Add the shrimp in a single layer. Sear for 1-2 minutes per side until the edges are opaque pink and the centers are just cooked through. Remove shrimp immediately to a plate.
  3. In the same skillet, lower heat to medium and add the remaining butter. Stir in the minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant but not browned. Pour in the white wine, scraping the bottom of the pan to release the savory bits. Let the liquid reduce by half (about 3 minutes).
  4. Return the shrimp and their accumulated juices to the pan. Add the cooked pasta, lemon juice, and lemon zest. Toss rapidly, adding the reserved pasta water 2 tablespoons at a time, until the sauce coats the noodles. Stir in fresh parsley and remove from heat.