Ingredients:

  • 4 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Calabrian chili paste
  • 4 cloves garlic, minced
  • ½ tsp kosher salt
  • 1 lb linguine
  • 1 lb large shrimp, peeled and deveined
  • ¼ cup dry white wine
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the linguine and cook for 1–2 minutes less than the package directions for al dente. Reserve 1 cup of the starchy pasta water before draining.
  2. Heat the olive oil and 1 tbsp of butter in a 12-inch skillet over medium-high heat. Add shrimp in a single layer and sear for 2 minutes per side until opaque and coral pink. Remove shrimp to a plate immediately.
  3. Lower skillet heat to medium and add the remaining 3 tbsp of butter. Stir in the Calabrian chili paste and minced garlic; sauté for 1 minute until fragrant and the butter is deep orange.
  4. Deglaze the pan with white wine, scraping the browned bits. Stir in the reserved pasta water and lemon juice, bringing to a simmer for 2 minutes.
  5. Toss in the cooked pasta and Parmesan cheese, stirring vigorously until the sauce becomes velvety and clings to the noodles.
  6. Return the seared shrimp to the pan, toss to combine, and garnish with chopped fresh parsley before serving.