Succulent shrimp tossed with linguine in a luscious garlic, white wine, and butter sauce with bright lemon notes.
# What You'll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Pasta
02 - 12 ounces linguine
→ Aromatics & Flavorings
03 - 4 tablespoons unsalted butter
04 - 3 tablespoons extra-virgin olive oil
05 - 5 cloves garlic, finely minced
06 - 1/4 teaspoon red pepper flakes
07 - Zest of 1 lemon
08 - 1/4 cup fresh parsley, chopped
→ Sauce
09 - 1/2 cup dry white wine
10 - 2 tablespoons freshly squeezed lemon juice
11 - Salt and freshly ground black pepper to taste
→ Garnish
12 - Lemon wedges for serving
# How-To:
01 - Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the remainder.
02 - Pat the shrimp dry with paper towels and season lightly with salt and pepper.
03 - In a large skillet over medium heat, melt 2 tablespoons butter with 2 tablespoons olive oil. Add the minced garlic and red pepper flakes, sautéing for approximately 1 minute until fragrant but not browned.
04 - Add the shrimp in a single layer and cook for 1 to 2 minutes on each side, until just opaque and pink. Transfer shrimp to a plate and set aside.
05 - Pour the white wine and lemon juice into the skillet. Bring to a simmer while scraping up any browned bits from the pan. Allow to cook for 2 to 3 minutes to reduce slightly.
06 - Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the sauce. Stir until melted and fully combined.
07 - Return the cooked shrimp along with any accumulated juices to the skillet. Add the lemon zest and half the fresh parsley. Toss to thoroughly coat with sauce.
08 - Add the drained linguine and toss well to combine. Add reserved pasta water a splash at a time if needed to achieve a silky sauce consistency. Taste and adjust seasoning as required.
09 - Transfer to serving plates immediately, garnishing with remaining fresh parsley and lemon wedges.
