Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) chicken broth (low sodium)
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1/4 cup (15g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) linguine pasta
  • Salt for pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta cooks, pat the shrimp dry with paper towels. Season with salt and pepper.
  3. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes. Cook for about 30 seconds, until fragrant (be careful not to burn the garlic!).
  4. Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until pink and opaque.
  5. Pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Add the chicken broth and lemon juice. Bring to a simmer.
  6. Reduce heat to low and stir in the butter until melted and the sauce is slightly thickened.
  7. Add the cooked linguine to the skillet with the shrimp and sauce. Toss to coat. Add a little reserved pasta water if needed to achieve desired consistency. Stir in the fresh parsley. Serve immediately.