Ingredients:

  • 12 oz 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
  • 5 cloves garlic, minced
  • 1/3 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta until just under al dente (about 1-2 minutes less than the package directions). Reserve 1/2 cup of starchy pasta water before draining.
  2. Pat the shrimp completely dry with paper towels. Season with salt and pepper.
  3. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes per side until golden-brown. Remove shrimp to a plate immediately.
  4. Lower heat to medium. Melt butter in the same skillet, scraping up the brown bits. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
  5. Pour in the white wine and simmer for 2 minutes until reduced.
  6. Stir in heavy cream and grated Parmesan cheese, whisking until the sauce is smooth and emulsified.
  7. Toss the undercooked pasta and seared shrimp into the sauce. Add reserved pasta water a tablespoon at a time until the sauce reaches a velvety consistency.
  8. Remove from heat and stir in fresh lemon juice, lemon zest, and chopped parsley before serving.