Ingredients:

  • 1 lb (450g) Linguine or Spaghetti
  • 1 tbsp (15g) Salt (for boiling water)
  • 1 lb (450g) Large shrimp, peeled and deveined
  • 2 tbsp (30ml) Olive oil
  • 2 tbsp (28g) Unsalted butter
  • ½ tsp (3g) Red pepper flakes
  • ½ tsp (3g) Salt
  • ¼ tsp (1g) Black pepper
  • 3 tbsp (42g) Unsalted butter
  • 5 cloves (15g) Garlic, minced
  • ¼ cup (60ml) Dry white wine
  • ¼ cup (60g) Freshly grated Parmesan cheese
  • 1 tbsp (15ml) Fresh lemon juice
  • 2 tbsp (8g) Fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, scoop out 1 cup (240ml) of the cloudy pasta water and set it aside. Drain the pasta and set aside.
  2. Pat the shrimp dry with paper towels. In a large skillet over medium-high heat, melt 2 tbsp (28g) butter with 2 tbsp (30ml) olive oil. Add the shrimp in a single layer, season with salt, pepper, and red pepper flakes, and cook for 2 minutes per side until opaque pink and just curled. Transfer the shrimp to a plate immediately.
  3. Reduce heat to medium. In the same pan, add the remaining 3 tbsp (42g) of butter. Once shimmering, add the minced garlic and sauté for 1 minute until fragrant and pale gold. Pour in the white wine, scraping the bottom of the pan to release the browned shrimp bits.