Ingredients:

  • 1 lb linguine
  • 2 tbsp kosher salt
  • 1 lb large shrimp, peeled and deveined
  • 6 cloves fresh garlic, minced
  • 1 tsp red pepper flakes
  • 2 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter, divided and chilled
  • 0.5 cup dry white wine
  • 0.5 cup reserved starchy pasta water
  • 1 tbsp fresh lemon juice
  • 0.25 cup Italian parsley, freshly chopped
  • 0.25 cup freshly grated Parmesan cheese

Instructions:

  1. Bring a large pot of water to a boil and add 2 tablespoons of kosher salt. Cook the linguine for about 2 minutes less than the package directions. Note: It will finish cooking in the sauce later.
  2. Before draining the pasta, scoop out 0.5 cup of the starchy pasta water and set it aside. Drain the remaining noodles and set aside.
  3. Pat the 1 lb shrimp completely dry with paper towels. Season lightly with salt. Heat 2 tablespoons of olive oil in a large skillet over medium high heat until the oil shimmers. Add the shrimp in a single layer. Sear for 2 minutes until pink and opaque. Remove shrimp from the pan and set aside.
  4. Turn heat down to medium. Add 2 tablespoons of the butter, the 6 cloves of minced garlic, and 1 tsp red pepper flakes. Sauté for 1 minute until fragrant but not brown.
  5. Pour in 0.5 cup dry white wine. Scrape the bottom of the pan to release the flavor. Let the wine simmer for 2 minutes until reduced by half.
  6. Lower heat to medium low. Whisk in the remaining 4 tablespoons of chilled butter, one tablespoon at a time, followed by the 0.5 cup pasta water and 1 tbsp lemon juice.
  7. Toss in the cooked linguine and the seared shrimp. Add 0.25 cup parsley and 0.25 cup Parmesan. Toss vigorously for 1 minute until the sauce is velvety and clings to the pasta.
  8. Serve immediately.