Ingredients:

  • 1 pound (450g) linguine pasta
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup (60ml) dry white wine or chicken broth
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 1/4 cup (55g) unsalted butter, cut into cubes
  • 1/4 cup (15g) fresh parsley, chopped
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions:

  1. Cook linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
  3. Add minced garlic and red pepper flakes (if using) to the skillet. Cook until fragrant, about 30 seconds.
  4. Pour in the white wine (or chicken broth) and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
  5. Reduce the heat to low and whisk in the butter, one cube at a time, until melted and emulsified.
  6. Add the cooked pasta and shrimp back to the skillet. Toss to coat, adding reserved pasta water as needed to create a creamy sauce.
  7. Season with salt and pepper to taste. Stir in the parsley. Serve immediately, garnished with grated Parmesan cheese.