Ingredients:

  • 1.5 lbs Large shrimp, peeled and deveined, tails on
  • 12 oz Linguine or Capellini pasta
  • 4 tbsp Unsalted butter, divided and kept cold
  • 2 tbsp Extra-virgin olive oil
  • 4 cloves Garlic, thinly sliced or minced
  • 1/2 cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1 tbsp Fresh lemon juice
  • 1 tsp Fresh lemon zest
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper
  • 1/2 tsp Red pepper flakes
  • 1/4 cup Fresh Italian parsley, finely chopped
  • 1/4 cup Reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/4 cup of starchy pasta water before draining.
  2. Pat the shrimp completely dry with paper towels. Season with salt and black pepper.
  3. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add shrimp in a single layer and sear for 1 minute per side until pink but not fully cooked. Remove shrimp from the pan and set aside.
  4. Reduce heat to medium. Add 1 tablespoon of butter to the skillet. Sauté the garlic and red pepper flakes for 30-60 seconds until fragrant but not browned.
  5. Pour in the white wine and lemon juice. Simmer for 2 minutes to reduce the liquid by half, scraping up any browned bits from the bottom of the pan.
  6. Whisk in the remaining 3 tablespoons of cold butter one at a time, along with the reserved pasta water, to create a stable, creamy emulsion.
  7. Return the shrimp and any juices to the pan. Add the cooked pasta, lemon zest, and parsley. Toss for 1 minute until the sauce coats every strand and shrimp are cooked through.