Ingredients
Scale
- 12 ounces linguine
- 1¼ pounds large shrimp, peeled and deveined
- Kosher salt
- ⅓ cup extra-virgin olive oil
- 5 cloves garlic, minced
- ¼ to ½ teaspoon red pepper flakes
- ⅓ cup dry white wine
- Juice of ½ lemon, plus wedges for serving
- 4 tablespoons unsalted butter, cut into pieces
- ¼ cup finely chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Prepare the Shrimp: Season the shrimp with a pinch of kosher salt. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and red pepper flakes; cook until the garlic is just golden, about 30 seconds to 1 minute.
- Cook the Shrimp: Add the seasoned shrimp to the skillet and cook, stirring occasionally, until they turn pink and are just cooked through, approximately 1 to 2 minutes per side. Transfer the shrimp to a plate and set aside.
- Prepare the Sauce: In the same skillet, pour in the white wine and lemon juice. Let the mixture simmer until slightly reduced, about 2 minutes.
- Combine Everything: Return the cooked shrimp and any accumulated juices to the skillet. Add the drained linguine, butter, and ½ cup of the reserved pasta cooking water. Toss everything together until the butter melts and the shrimp are heated through, about 2 minutes. If the mixture seems dry, add more of the reserved pasta water as needed.
- Finish and Serve: Season with additional salt to taste. Stir in the chopped parsley. Serve immediately with lemon wedges on the side.