Ingredients:

  • 1 pound (450g) linguine pasta
  • 1.5 pounds (680g) large shrimp, peeled and deveined
  • 4 tablespoons (56g) unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese, plus extra for serving
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil and butter in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute. Be careful not to burn the garlic!
  3. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side.
  4. Pour in the white wine and let it simmer for 1 minute, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese. Bring to a simmer and cook until the sauce thickens slightly, about 2-3 minutes.
  5. Add the cooked pasta to the skillet with the shrimp and sauce. Toss to coat, adding a little of the reserved pasta water if needed to reach your desired consistency. Season with salt and pepper to taste. Stir in the fresh parsley. Serve immediately, garnished with extra Parmesan cheese.