Ingredients
Equipment
Method
- Cook the linguine according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining. Set the drained pasta aside.
- Season the shrimp lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the shrimp and cook for 1 to 2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
- Add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Cook for about 1 minute until the garlic is fragrant. Do not let the garlic brown.
- Pour in the white wine and lemon juice. Bring the mixture to a simmer and let it reduce slightly for about 2 minutes, scraping up any browned bits from the bottom of the pan.
- Return the cooked shrimp to the skillet. Add the chopped parsley and toss to coat the shrimp in the sauce.
- Add the drained linguine to the skillet along with about 1/2 cup of the reserved pasta water. Toss everything together until the pasta is coated with the sauce. Add more pasta water if the sauce seems too dry.
- Taste and adjust seasoning with salt and pepper if needed. Serve immediately.
Nutrition
Notes
For a richer sauce, you can substitute half of the white wine with heavy cream. If you do not use wine, substitute it with chicken broth or extra pasta water.