Ingredients:

  • 1 lb / 450 g Linguine or Spaghetti
  • 1 Tbsp / 15 ml Kosher Salt (for the boiling water)
  • 1 lbs / 500 g Large Shrimp (16/20 count), peeled, deveined
  • 3 Tbsp / 45 ml Extra Virgin Olive Oil
  • 4 Tbsp / 56 g Unsalted Butter, divided (2 Tbsp for sautéing, 2 Tbsp for finishing)
  • 6 cloves Garlic, finely minced
  • 1 medium Shallot, finely diced (Optional)
  • 1/2 tsp / 2.5 ml Red Pepper Flakes
  • 1/2 cup / 120 ml Dry White Wine (e.g., Pinot Grigio)
  • 1/2 cup / 120 ml Reserved Pasta Cooking Water
  • 2 Tbsp / 30 ml Fresh Lemon Juice
  • 1 tsp Lemon Zest, finely grated
  • 1/2 cup / 120 ml Fresh Parsley, chopped
  • Kosher Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Mise en Place: Pat the shrimp dry and season lightly with salt and pepper. Mince the garlic and shallot, chop the parsley, and measure all liquids.
  2. Boil the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the linguine and cook according to package directions, aiming for al dente (usually 1 minute less than suggested).
  3. Reserve the Water: Crucially, before draining, scoop out at least 1 cup (240 ml) of the starchy pasta cooking water. Drain the pasta immediately after reserving the water.
  4. Sauté the Shrimp: Heat 1 Tbsp of olive oil and 2 Tbsp of unsalted butter in the large skillet over medium-high heat. Add the seasoned shrimp. Cook for 1.5 to 2 minutes per side until pink and just opaque. Remove the shrimp immediately and set aside.
  5. Build the Aromatics: Reduce the heat to medium. Add the remaining 2 Tbsp of olive oil to the same skillet, along with the minced garlic, shallot, and red pepper flakes. Sauté gently for 60 to 90 seconds until fragrant—do not brown the garlic.
  6. Deglaze with Wine: Pour in the white wine. Bring to a simmer, scraping up any brown bits from the bottom. Reduce the wine by half, about 2 minutes.
  7. Emulsify the Sauce: Reduce the heat to low. Whisk in the final 2 Tbsp of cold butter, stirring constantly until melted and the sauce thickens slightly.
  8. Add the Liquid Gold: Pour in the reserved pasta cooking water, stirring to combine and create a smooth emulsion. Add the lemon zest and lemon juice. Taste and adjust seasoning with salt and pepper.
  9. Toss: Add the drained pasta and the cooked shrimp back into the skillet with the sauce. Toss vigorously using tongs for 1 minute to ensure the pasta is fully coated and the shrimp is warmed through. If the sauce looks too thick, add a splash more pasta water.
  10. Finish and Garnish: Remove from heat. Stir in three-quarters of the fresh parsley. Serve immediately in warm bowls, drizzled with a final touch of olive oil and garnished with the remaining fresh parsley.