Ingredients:

  • 1 tbsp olive oil (15ml)
  • 4 cloves garlic, minced (about 1 tbsp)
  • 1/4 tsp red pepper flakes (or more, to taste)
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) (120ml)
  • 2 cups chicken broth (480ml)
  • 8 oz linguine pasta, broken in half (225g)
  • 1 pound large shrimp, peeled and deveined (450g)
  • 1/4 cup grated Parmesan cheese, plus more for serving (30g)
  • 2 tbsp butter (unsalted), cut into small pieces (30g)
  • 2 tbsp fresh parsley, chopped
  • Salt and black pepper to taste
  • Lemon wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add garlic and red pepper flakes; sauté until fragrant (about 30 seconds). Be careful not to burn the garlic!
  2. Pour in white wine to deglaze the pot, scraping up any browned bits. Let it simmer for 1 minute to allow alcohol to evaporate.
  3. Add chicken broth and linguine. Bring to a boil, then reduce heat to a simmer.
  4. Cook, stirring occasionally, until pasta is almost al dente (about 8-10 minutes). The pasta should be mostly cooked through but still have a slight bite.
  5. Stir in shrimp. Cook until pink and opaque (about 3-5 minutes). Ensure shrimp are cooked through, but not rubbery.
  6. Remove from heat. Stir in Parmesan cheese, butter, and parsley. Season with salt and pepper to taste. Serve immediately with extra Parmesan and lemon wedges (if using).