Ingredients:
- 1 pound (450g) large shrimp, peeled and deveined (US size 26/30 is ideal)
- 1 tablespoon (15 ml) olive oil
- 1/4 teaspoon (1g) salt, plus more to taste
- 1/4 teaspoon (1g) black pepper, plus more to taste
- 1/4 teaspoon (1g) red pepper flakes (optional, for a little kick!)
- 1 pound (450g) pasta (linguine, spaghetti, or fettuccine work well)
- 8 cups (2L) water
- 1 tablespoon (15g) salt
- 4 tablespoons (56g) unsalted butter
- 4 cloves garlic, minced
- 1/4 cup (60ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio – optional)
- 1/4 cup (60ml) lemon juice, freshly squeezed (from about 2 lemons)
- 1/4 cup (60ml) chicken broth
- 1/4 cup (60ml) chopped fresh parsley
- 2 tablespoons (30g) grated Parmesan cheese, plus more for garnish
- Zest of 1 lemon
Instructions:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with olive oil, salt, pepper, and red pepper flakes (if using).
- Heat the skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
- Add the butter to the skillet and melt over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Pour in the white wine (if using) and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan.
- Stir in the lemon juice and chicken broth. Bring to a simmer and cook for 2-3 minutes, until the sauce has slightly thickened.
- Add the cooked pasta to the skillet with the lemon butter sauce. Toss to coat. Add a little of the reserved pasta water if the sauce is too thick.
- Stir in the parsley, Parmesan cheese, and lemon zest. Gently fold in the cooked shrimp. Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and a lemon wedge.