Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) spaghetti or linguine
  • 1/2 cup (115g) unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) fresh lemon juice
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (or more to taste)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Parmesan cheese, grated (for serving)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup (240ml) of pasta water before draining. Drain the pasta and set aside.
  2. Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute, until fragrant but not browned. Be careful not to burn the garlic!
  3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Don't overcook them, or they'll become rubbery – no one wants that!
  4. Pour in the white wine (or chicken broth) and lemon juice. Bring to a simmer and cook for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  5. Add the cooked pasta to the skillet. Toss to coat with the sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency. Stir in the chopped parsley.
  6. Season with salt and pepper to taste. Serve immediately, garnished with grated Parmesan cheese.