Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 4 cloves garlic, minced
  • ¼ teaspoon red pepper flakes (optional, for a bit of a kick)
  • ¼ cup (60ml) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (12g) chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 1 pound (454g) linguine pasta
  • 8 cups (1.9L) water
  • 1 tablespoon (15g) salt
  • Grated Parmesan cheese (optional)
  • Extra fresh parsley (optional)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining, then drain well.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, or until fragrant, being careful not to burn the garlic.
  3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque.
  4. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for a minute or two to reduce slightly.
  5. Stir in the butter until melted and emulsified into the sauce. Season with salt and pepper to taste.
  6. Add the cooked pasta to the skillet with the shrimp and sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water to thin it out. Stir in the parsley. Serve immediately, garnished with Parmesan cheese and extra parsley, if desired.