Ingredients:

  • 225 g (8 oz) Linguine or Spaghetti
  • 1 Tbsp Coarse Sea Salt (for the water)
  • 450 g (1 lb) Large or Jumbo Raw Shrimp (Prawns), 16/20 count, peeled and deveined
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper
  • 4 Tbsp Unsalted Butter, divided
  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 6 cloves Fresh Garlic, finely minced (approx. 2 Tbsp)
  • 1 small Shallot, finely minced (Optional)
  • ½ tsp Red Pepper Flakes (Chilli Flakes)
  • 120 ml (½ cup) Dry White Wine (e.g., Pinot Grigio)
  • 1 large Lemon, zest finely grated (1 tsp) and juiced (2 Tbsp)
  • 4 Tbsp Fresh Parsley, finely chopped, plus extra for garnish

Instructions:

  1. Mise en Place: Peel and devein the shrimp. Mince the garlic, shallot, and parsley. Grate the lemon zest and set the juice aside. Bring the salted water to a rolling boil and cook the linguine until al dente. Reserve 1 cup (240ml) of the starchy pasta water just before draining, then drain the pasta immediately.
  2. Sauté the Aromatics: In a large skillet, melt 2 Tbsp of the butter with the EVOO over medium-low heat. Add the minced garlic, shallot, and chili flakes. Sauté gently for 60 to 90 seconds, stirring constantly. Do not let the garlic brown.
  3. Deglaze and Build the Base: Pour in the white wine. Increase the heat to medium-high and let it simmer rapidly, scraping up any browned bits from the pan bottom. Reduce the wine by half (about 2 minutes).
  4. Cook the Prawns: Increase the heat to high. Add the seasoned, patted-dry shrimp to the pan in a single layer. Sauté for 1 to 1.5 minutes per side until the shrimp turn pink and opaque (C-shape).
  5. Finish the Sauce: Remove the pan from the heat. Add the remaining 2 Tbsp of cold, cubed butter and the lemon juice. Swirl the pan vigorously until the butter melts and the sauce thickens slightly into a glossy emulsion.
  6. Toss and Serve: Add ½ cup of the reserved pasta water. Stir in the lemon zest and fresh parsley. Add the drained linguine directly into the sauce. Toss well until fully coated, adding more pasta water if needed. Serve immediately, garnished with extra fresh parsley.