Ingredients:

  • 1 lb linguine
  • 2 tbsp sea salt
  • 1.5 lbs large shrimp, peeled and deveined
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.25 tsp red pepper flakes
  • 2 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter
  • 6 cloves garlic, thinly sliced
  • 0.5 cup dry white wine
  • 0.25 cup reserved pasta water
  • 1 large lemon, zested and juiced
  • 0.25 cup fresh Italian parsley, finely chopped

Instructions:

  1. Bring a large pot of water to a rolling boil. Add sea salt and cook linguine for 1 minute less than package directions. Reserve 1/2 cup of starchy pasta water before draining.
  2. Pat shrimp extremely dry and season with kosher salt and black pepper.
  3. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add shrimp in a single layer and sear for 90 seconds per side. Remove shrimp from pan and set aside.
  4. Reduce heat to medium. Add 2 tablespoons of butter and the sliced garlic. Sauté for 1 minute until fragrant but not browned. Add red pepper flakes.
  5. Pour in the white wine and increase heat to simmer. Reduce the liquid by half, scraping up any browned bits from the pan.
  6. Whisk in 1/4 cup of reserved pasta water and the remaining 2 tablespoons of cold butter. Stir constantly to create a shimmering emulsion.
  7. Return the shrimp and any accumulated juices to the skillet. Add the cooked linguine, lemon zest, lemon juice, and parsley. Toss for 1-2 minutes until the sauce coats the pasta perfectly.