Ingredients
Equipment
Method
- Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (tender but still firm to the bite). Reserve about 1 cup of the pasta water before draining the linguine. Drain the pasta and set aside.1 pound linguine pasta
- While the pasta water heats, pat the peeled and deveined shrimp dry with paper towels. Season them generously with salt and freshly ground black pepper.1.5 pounds large shrimp, to taste salt, to taste freshly ground black pepper
- In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Once melted and shimmering, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. If using, add the red pepper flakes now and stir for another 30 seconds.6 tablespoons unsalted butter, 6 cloves garlic, 1/4 teaspoon red pepper flakes
- Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, just until they turn pink and opaque. Do not overcook them, as they will continue to cook slightly in the sauce. Remove the shrimp from the skillet and set aside on a clean plate.1.5 pounds large shrimp
- Pour the dry white wine into the skillet. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by about half, which should take 2-3 minutes.1/2 cup dry white wine
- Stir in the fresh lemon juice. Return the cooked shrimp to the skillet. Add the drained linguine to the skillet with the shrimp and sauce.1/4 cup fresh lemon juice, 1.5 pounds large shrimp
- Add the chopped fresh parsley and grated Parmesan cheese to the skillet. Toss everything together using tongs, ensuring the linguine and shrimp are well coated in the garlic butter sauce. If the sauce seems a little too thick, gradually add some of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The starch from the pasta water will help emulsify the sauce, making it wonderfully creamy.1/4 cup fresh parsley, 1/4 cup grated Parmesan cheese
- Taste the pasta and adjust seasoning with salt and freshly ground black pepper if needed. Serve immediately, garnished with additional chopped fresh parsley and extra Parmesan cheese, if desired.to taste salt, to taste freshly ground black pepper, 1/4 cup fresh parsley, 1/4 cup grated Parmesan cheese
Notes
This dish is not ideal for freezing due to the nature of the sauce and the shrimp. Storing leftovers: Allow to cool completely, store in an airtight container, refrigerate for up to 3-4 days. Reheating: Stovetop is preferred, gently reheat in a skillet with a splash of water, broth, or butter. Microwave: Heat in short intervals, stirring in between, may result in a drier sauce.
