Ingredients:

  • 12 oz Linguine or Angel Hair Pasta
  • Coarse Salt (for pasta water)
  • 5 lb Large Shrimp (21/25 count), peeled and deveined
  • 6 Tbsp Unsalted Butter, divided (4 Tbsp for sauté, 2 Tbsp for finishing)
  • 4 Tbsp Extra Virgin Olive Oil
  • 8 large cloves Fresh Garlic, finely minced
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup Low-Sodium Chicken Stock
  • 1/4 cup Fresh Lemon Juice
  • 1/2 tsp Red Pepper Flakes
  • 1/4 cup Fresh Parsley, flat-leaf, finely chopped
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Prep Shrimp and Garlic: Ensure shrimp are fully thawed, peeled, and patted completely dry. Mince all garlic and chop the parsley. Set aside the finishing butter (2 Tbsp) and lemon juice.
  2. Start the Water: Bring a large pot of heavily salted water to a rolling boil.
  3. Cook Pasta: Add the linguine or angel hair to the boiling water and cook according to package directions until perfectly al dente.
  4. Reserve Water: Just before draining, scoop out approximately 1 cup (240 ml) of the starchy pasta cooking water. This is essential for emulsifying the sauce.
  5. Drain: Drain the pasta and set it aside immediately.
  6. Build the Base: In your large skillet, melt 4 Tbsp of butter with the olive oil over medium-low heat.
  7. Sauté Garlic: Add the minced garlic and red pepper flakes. Cook gently for about 60–90 seconds, stirring constantly, until fragrant. Do not let the garlic brown or burn.
  8. Deglaze: Increase the heat to medium-high. Pour in the white wine (or stock substitute). Bring to a simmer and reduce the liquid volume by about half (1-2 minutes).
  9. Add Stock and Lemon: Stir in the 1/2 cup of chicken stock and the lemon juice. Bring the sauce back to a gentle simmer.
  10. Cook the Shrimp: Add the prepared shrimp to the skillet in a single layer. Cook for 1.5 to 2 minutes per side, until they curl into a C-shape and turn opaque pink. Do not overcook the shrimp.
  11. Finish and Emulsify: Reduce the heat to low. Stir in the remaining 2 Tbsp of cold butter and half of the chopped parsley. Stir until the butter is melted and incorporated, thickening the sauce slightly.
  12. Add Pasta: Add the drained pasta directly to the skillet with the sauce and shrimp. Toss vigorously using tongs.
  13. Adjust Sauce Consistency: If the sauce looks too thick or dry, gradually add the reserved starchy pasta water, 1/4 cup (60 ml) at a time, until the sauce beautifully coats the pasta strands. Season generously with salt and pepper.
  14. Serve: Garnish immediately with the remaining fresh parsley and, optionally, a grating of fresh lemon zest.