Ingredients:

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

Instructions:

  1. Boil a large pot of salted water. Cook the linguine according to package directions until al dente. Reserve 1/4 cup of the starchy pasta water before draining. Note: Al dente is key since the pasta finishes in the sauce.
  2. Heat 1 tablespoon of butter and the olive oil in a large skillet over medium high heat. Once the butter foams, add the shrimp in a single layer, season with salt and pepper, and sauté for 1–2 minutes per side until they just turn pink.
  3. Remove shrimp to a plate immediately. Note: This stops the cooking process so they stay tender.
  4. Lower the heat to medium and add the remaining butter to the same pan. Stir in the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant but not brown.
  5. Pour in the dry white wine and lemon juice. Simmer and reduce the liquid by half, approximately 2–3 minutes.
  6. Return the shrimp and their juices to the pan.
  7. Toss in the cooked pasta and the reserved pasta water. Stir vigorously over heat for 1 minute until the sauce is velvety and coats the pasta.
  8. Stir in the fresh parsley and remove from heat.