Ingredients:

  • 8 oz (225g) Linguine Pasta
  • 2 tablespoons olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) dry white wine (like Sauvignon Blanc or Pinot Grigio) Optional
  • 1/4 cup (60ml) chicken broth
  • 1/4 cup (60g) unsalted butter
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/4 cup (15g) chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook linguine according to package directions. Drain, reserving about 1/2 cup of pasta water.
  2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook until fragrant (about 30 seconds). Be careful not to burn the garlic.
  3. Add the shrimp to the skillet. Cook until pink and opaque, about 2-3 minutes per side.
  4. Remove shrimp from skillet and set aside. Deglaze the pan with white wine (if using), scraping up any browned bits. Add chicken broth and butter. Simmer until the sauce slightly thickens and the butter is melted, about 2 minutes.
  5. Stir in lemon juice and parsley. Season with salt and pepper to taste. Add the cooked pasta and shrimp to the skillet. Toss to combine, adding a little reserved pasta water if needed to reach desired consistency.
  6. Serve hot, garnished with extra parsley (optional).