A classic Italian-American dish consisting of plump shrimp bathed in a rich garlic, butter, and white wine sauce, finished with bright lemon juice and fresh parsley. It is elegant, incredibly fast, and perfect served over linguine.
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11 items
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
While pasta cooks, season the shrimp with salt and black 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 cook for 1-2 minutes per side until just pink. Do not overcook. Remove shrimp from pan and set aside.
Add the garlic and red pepper flakes to the pan. Sauté for 30 seconds until fragrant but not brown.
Pour in the white wine and lemon juice. Bring to a and let by half (about 2 minutes), scraping up any browned bits.
Whisk in the remaining 2 tablespoons of cold butter until melted and creates a glossy sauce.
Return the shrimp and accumulated juices to the pan. Add the drained pasta and half the parsley.
Toss everything together heat, adding reserved pasta water a splash at a time if dry, until shrimp and pasta are coated in sauce.
Garnish with lemon and remaining parsley. Serve immediately.
