Succulent shrimp tossed with linguine in garlic, white wine, butter, and bright lemon. An Italian-American favorite.
# 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
# Step-by-Step Guide:
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 garlic and red pepper flakes, sauté for approximately 1 minute until fragrant but not browned.
04 - Add the shrimp in a single layer. Cook for 1 to 2 minutes on each side until just opaque and pink. Remove shrimp to a plate and set aside.
05 - Pour the white wine and lemon juice into the skillet. Bring to a simmer, scraping up any browned bits from the bottom. Let 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 and any accumulated juices to the skillet. Add the lemon zest and half the parsley. Toss to coat evenly.
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 necessary.
09 - Serve immediately, garnished with remaining parsley and lemon wedges.
