Ingredients:

  • 8 oz (225g) linguine or spaghetti
  • 4 quarts (3.8L) water
  • 1 tbsp (15g) salt
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) extra-virgin olive oil
  • 4 tbsp (56g) unsalted butter
  • 5 cloves (15g) garlic, minced
  • 1/2 tsp (3g) red pepper flakes
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 medium (50ml) lemon, juiced and zested
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (60ml) reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until just under al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. Pat the shrimp dry with paper towels. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear shrimp in a single layer for 1-2 minutes per side until pink and opaque, then remove to a plate.
  3. Lower heat to medium. Add the remaining 3 tbsp of butter. Once foaming, stir in minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant. Stir in lemon juice and lemon zest, scraping the bottom of the pan.
  4. Add the drained pasta and reserved pasta water to the skillet. Toss vigorously over medium heat for 1-2 minutes until the liquid reduces into a glossy glaze. Return shrimp to the pan and toss with Parmesan and fresh parsley before serving.