Ingredients:

  • 1 pound (454g) linguine pasta
  • 2 tablespoons (30ml) olive oil
  • 1 pound (454g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (or more, to taste!)
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth or vegetable broth
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) lemon zest, finely grated
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside. Don't overcrowd the pan, cook in batches if necessary.
  3. Add the minced garlic and red pepper flakes to the skillet and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  4. Pour in the white wine and chicken broth. Bring to a simmer and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
  5. Reduce heat to low. Stir in the butter, lemon juice, and lemon zest. Simmer gently until the butter is melted and the sauce has slightly thickened.
  6. Add the cooked pasta and shrimp to the skillet. Toss to coat everything in the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Season with salt and pepper to taste.
  7. Serve immediately, garnished with fresh parsley and grated Parmesan cheese (if desired).