Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 5 cloves fresh garlic, thinly sliced
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 2 tbsp fresh lemon juice
  • 1/4 tsp red pepper flakes
  • 4 tbsp unsalted butter, cubed and chilled
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/2 lb dried linguine

Instructions:

  1. Bring a large pot of salted water to a boil and cook the 1/2 lb dried linguine according to the package directions. Note: Pull the pasta out 1 minute early so it can finish cooking in the sauce.
  2. Pat the 1 lb large shrimp completely dry with paper towels. Season them with the 1/2 tsp sea salt and 1/4 tsp black pepper. Note: Moisture is the enemy of a good sear; dry shrimp will sizzle, while wet shrimp will steam.
  3. Heat the 1 tbsp olive oil in a large skillet over medium high heat. Add the shrimp in a single layer and cook for 1 minute per side until they just turn pink. Remove them from the pan and set aside.
  4. Lower the heat to medium and add the 5 cloves of thinly sliced garlic and 1/4 tsp red pepper flakes. Sauté for about 30 seconds until the garlic is fragrant and translucent. Do not let it brown!
  5. Pour in the 1/2 cup dry white wine and 2 tbsp lemon juice. Scrape the bottom of the pan to release any browned bits.
  6. Simmer for 2 minutes until the liquid reduces by half.
  7. Turn the heat to low. Whisk in the 4 tbsp chilled cubed butter one piece at a time until the sauce is thick and glossy.
  8. Add the shrimp and any accumulated juices back into the pan. Toss in the cooked linguine and 1/4 cup chopped parsley. Note: The residual heat will finish the shrimp and melt the flavors together.
  9. If the sauce is too thick, add a splash of the pasta cooking water. Toss everything together for 30 seconds until the pasta is perfectly coated and velvety.