Ingredients:

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

Instructions:

  1. Pat the shrimp completely dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 1–2 minutes per side until pink and opaque. Remove shrimp immediately to a plate.
  3. Reduce heat to medium. Add 2 tbsp of melted butter to the skillet. Stir in minced garlic and red pepper flakes, sautéing for 30–60 seconds until fragrant but not brown.
  4. Pour in the white wine and lemon juice. Simmer for 2 minutes, scraping the bottom of the pan to incorporate the browned bits.
  5. Return the shrimp and any accumulated juices to the pan.
  6. Turn off the heat and whisk in 2 tbsp of cold butter cubes and chopped parsley. Toss until the sauce is glossy and thick.
  7. Serve over cooked linguine or angel hair pasta, adding reserved pasta water if needed to adjust sauce consistency.