Ingredients:

  • 1 lb Large shrimp (16/20 count), peeled and deveined
  • 1/2 tsp Kosher salt
  • 1/4 tsp Baking soda
  • 12 oz Linguine or spaghetti
  • 2 tbsp Extra virgin olive oil
  • 4 tbsp Unsalted butter, divided
  • 6 cloves Garlic, 4 sliced thin and 2 minced
  • 1/2 cup Dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 1/2 tsp Red pepper flakes
  • 2 tbsp Freshly squeezed lemon juice
  • 1 tsp Lemon zest
  • 1/4 cup Fresh Italian parsley, finely chopped
  • 1/4 tsp Freshly cracked black pepper

Instructions:

  1. In a small bowl, toss the shrimp with kosher salt and baking soda. Let rest for 10 minutes to improve texture. Pat completely dry with paper towels before cooking.
  2. Boil the linguine in highly salted water. Remove the pasta 2 minutes before the package directions specify to ensure it remains al dente. Reserve 1 cup of starchy pasta water, then drain.
  3. Heat olive oil and 1 tablespoon of butter in a 12-inch heavy skillet over medium-high heat. Sear the shrimp for 1-2 minutes per side until pink and just opaque. Remove shrimp from the pan and set aside.
  4. In the same pan, add the sliced and minced garlic along with red pepper flakes. Sauté for 1 minute until fragrant but not browned. Pour in the white wine to deglaze, scraping the bottom of the pan.
  5. Simmer wine until reduced by half. Whisk in the remaining 3 tablespoons of butter, lemon juice, and 1/2 cup of reserved pasta water to create an emulsion.
  6. Add the pasta and shrimp back into the skillet. Toss vigorously over medium heat for 1-2 minutes, adding more pasta water if needed, until the sauce is glossy and coats every strand. Finish with lemon zest, parsley, and black pepper.