Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 4 tbsp unsalted butter, divided
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/3 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped
  • 8 oz linguine pasta
  • 1/4 cup reserved pasta water
  • 1/4 cup freshly grated Parmesan cheese

Instructions:

  1. Boil a large pot of salted water. Cook linguine until slightly under al dente (1-2 minutes less than package directions). Reserve 1/4 cup of starchy pasta water before draining.
  2. Pat shrimp completely dry with paper towels. Heat 1 tbsp of butter and olive oil in a large skillet over medium-high heat.
  3. Add shrimp in a single layer and cook for 1-2 minutes per side until translucent pink and opaque. Remove shrimp to a plate immediately.
  4. Lower heat to medium. Add the remaining 3 tbsp of butter. Once foaming, stir in minced garlic and red pepper flakes; sauté for 30-60 seconds.
  5. Pour in the white wine and lemon juice. Simmer for 2-3 minutes until the liquid reduces by half.
  6. Return the cooked shrimp and drained pasta to the skillet. Stir in the reserved pasta water, Parmesan cheese, lemon zest, and chopped parsley until the sauce is emulsified and glossy.