Ingredients:

  • 1 lb large shrimp (16-20 count), peeled and deveined, tail-on
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, divided
  • 5 cloves garlic, thinly sliced
  • 0.5 cup dry white wine
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 0.25 tsp red pepper flakes
  • 0.25 cup fresh Italian parsley, finely chopped
  • 8 oz linguine pasta
  • 2 tbsp reserved pasta water

Instructions:

  1. Pat the shrimp extremely dry with paper towels. Season with kosher salt and cracked black pepper. If serving with pasta, begin boiling the linguine now in salted water.
  2. In a large skillet over medium-high heat, add olive oil and 2 tablespoons of butter. Once the butter foams, add shrimp in a single layer. Sear for 90 seconds, flip, and cook for an additional 30 seconds. Remove shrimp to a plate immediately.
  3. Reduce heat to medium. Add garlic and red pepper flakes to the pan, sautéing for 30 seconds until fragrant but not browned.
  4. Pour in the dry white wine and lemon juice. Scrape the bottom of the pan to release browned bits (fond). Simmer until the liquid reduces by half.
  5. Whisk in the remaining 2 tablespoons of cold cubed butter and reserved pasta water to create an emulsion. Return the shrimp to the pan along with lemon zest and parsley. Toss to coat and serve immediately over the linguine.