Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 8 oz. (225g) linguine or spaghetti
  • 4 tablespoons (56g) unsalted butter
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc)
  • Juice of 1 lemon (about 2 tablespoons)
  • Zest of 1 lemon
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (15g) fresh parsley, chopped for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine or spaghetti and cook until al dente according to package instructions, about 8-10 minutes. Reserve 1/2 cup (120ml) of pasta water, then drain the pasta.
  2. While the pasta cooks, pat shrimp dry with paper towels and season with salt and pepper.
  3. In a large skillet over medium heat, melt butter and olive oil together. Add minced garlic and red pepper flakes. Sauté for about 1 minute until garlic is fragrant but not browned.
  4. Add the shrimp to the skillet in a single layer. Cook until pink and opaque, approximately 2-3 minutes per side. Remove shrimp from skillet and set aside.
  5. Pour white wine into the skillet, scraping up any brown bits from the bottom. Simmer for about 2-3 minutes until slightly reduced.
  6. Stir in lemon juice, zest, and reserved pasta water. Add cooked pasta and shrimp back into the skillet. Toss to combine and heat through.
  7. Garnish with fresh parsley and additional lemon zest, if desired. Serve immediately.