Ingredients:

  • 1 lb linguine
  • 1 tbsp salt
  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1 tsp red pepper flakes
  • 1/4 cup parmesan cheese, grated

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the linguine and cook for 1–2 minutes less than the package directions. Reserve 1/2 cup of starchy pasta water before draining.
  2. Pat shrimp completely dry with paper towels. Season with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear for 90 seconds per side until opaque and pink. Remove shrimp to a plate.
  3. Lower heat to medium. Melt 2 tbsp of butter in the same skillet. Add minced garlic and red pepper flakes, sautéing for 1 minute. Pour in white wine, scraping the pan, and simmer for 3–5 minutes until the liquid is reduced by half.
  4. Stir in the lemon juice and reserved pasta water. Add the cooked linguine and seared shrimp back into the pan. Toss vigorously over medium heat, adding the remaining 2 tbsp of cold butter and parmesan cheese. Stir until the sauce is glossy and emulsified.