Ingredients:

  • 1 pound (454g) linguine pasta
  • 1 tablespoon (15ml) olive oil
  • 1 pound (454g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine
  • 1/4 cup (60ml) chicken broth
  • 1/4 cup (60g) unsalted butter, cut into cubes
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • Grated Parmesan cheese, for serving

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  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 shrimp from the skillet and set aside.
  3. Add the minced garlic to the skillet and sauté for 30 seconds, until fragrant. Pour in the white wine and chicken broth (if using), scraping up any browned bits from the bottom of the pan.
  4. Reduce the heat to medium-low and whisk in the butter, a few cubes at a time, until melted and the sauce is smooth and emulsified. Stir in the lemon juice and red pepper flakes (if using).
  5. Add the cooked pasta and reserved pasta water (start with 1/2 cup, adding more as needed to reach desired consistency) to the skillet with the sauce. Toss to coat.
  6. Return the shrimp to the skillet and toss gently to combine. Season with salt and pepper to taste. Garnish with fresh parsley and grated Parmesan cheese. Serve immediately.