Ingredients
Equipment
Method
- Cook the linguine according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the pasta aside.
- Season the shrimp lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the shrimp to the skillet in a single layer. Cook for 1 to 2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
- Pour the white wine into the skillet and bring it to a simmer, scraping up any browned bits from the bottom. Let it reduce slightly for about 2 minutes.
- Reduce the heat to low. Whisk in the butter pieces one at a time until the sauce is emulsified and smooth. Stir in the lemon juice.
- Add the cooked linguine and the reserved shrimp back into the skillet. Toss everything to coat. If the sauce seems too thick, add a few tablespoons of the reserved pasta water until you reach your desired consistency.
- Stir in the fresh parsley. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately.
Nutrition
Notes
You can substitute chicken broth for the white wine if you prefer not to use alcohol. For a richer sauce, you can add a splash of heavy cream along with the butter.