By Chef B. Boukim
Prep: 10 min · Cook: 10 min · Total: 20 min · Serves 4
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 12 oz Linguine pasta
- 4 tbsp Butter
- 2 tbsp Olive oil
- 6 cloves Garlic, thinly sliced
- 1/2 cup Dry white wine (such as Pinot Grigio)
- 2 tbsp Lemon juice
- 1 tsp Lemon zest
- 1/4 tsp Red pepper flakes
- 1/4 cup Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, pat the shrimp dry and season with salt and pepper.
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the shrimp in a single layer and sear for 1-2 minutes per side until pink and just cooked through. Remove the shrimp to a plate and set aside.
- Reduce heat to medium. Add the remaining 2 tablespoons of butter and the sliced garlic to the same skillet. Saute for 1 minute until the garlic is fragrant and lightly golden — do not let it brown.
- Pour in the white wine and lemon juice, scraping up any browned bits from the pan. Simmer for 2-3 minutes until the liquid reduces by half.
- Stir in the red pepper flakes and lemon zest. Return the shrimp to the skillet and toss to coat in the sauce.
- Add the drained linguine to the skillet with a splash of reserved pasta water. Toss everything together until the pasta is coated in the sauce. Add more pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley and extra lemon zest.