Ingredients:

  • 12 ounces Linguine (or spaghetti)
  • 1 pound Large Shrimp, raw, peeled & deveined
  • 4 tablespoons Unsalted Butter, divided
  • 2 tablespoons Olive Oil, extra virgin
  • 4 cloves fresh Garlic, minced
  • 1/2 cup Dry White Wine (or chicken broth)
  • 1/2 cup Heavy Cream (35% fat)
  • 3 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • 1/4 cup Fresh Parsley, chopped
  • Salt and freshly ground Black Pepper, to taste
  • 1/2 cup Parmesan Cheese, freshly grated (plus more for serving)

Instructions:

  1. Bring a large pot of well-salted water to a rolling boil. Add linguine and cook according to package directions, reserving about 1 cup of the starchy pasta water before draining.
  2. While the pasta cooks, toss the dried shrimp with a drizzle of olive oil, salt, and pepper.
  3. In a large skillet, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook gently for 60 seconds until fragrant—do not let it brown.
  4. Increase heat to medium-high. Add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the pan immediately and set aside.
  5. Deglaze the pan by pouring in the white wine (or broth), scraping up any browned bits. Let it reduce by half (about 2 minutes).
  6. Lower heat to medium. Whisk in the heavy cream, lemon juice, and lemon zest. Simmer gently for 2 minutes until the sauce slightly thickens.
  7. Add the cooked, drained linguine directly into the skillet with the sauce. Toss well. Add the reserved pasta water, a splash at a time, tossing constantly until the sauce clings beautifully to the pasta.
  8. Remove the pan from the direct heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until fully melted and glossy. Fold the cooked shrimp back in, along with most of the fresh parsley. Taste and adjust seasoning.
  9. Serve immediately, topped with extra fresh parsley and more Parmesan.