Ingredients:

  • 1 lb linguine pasta
  • 2 tbsp kosher salt
  • 1.5 lbs large shrimp (16-20 count), peeled and deveined
  • 3 tbsp extra virgin olive oil
  • 4 tbsp unsalted butter, divided
  • 6 cloves garlic, thinly sliced
  • 0.5 tsp red pepper flakes
  • 0.5 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • 0.25 cup freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 0.25 cup fresh Italian parsley, finely chopped
  • Freshly cracked black pepper to taste

Instructions:

  1. Boil the water. Fill a large pot with water and 2 tablespoons of kosher salt. Bring to a rolling boil. Add the linguine and cook for 1-2 minutes less than the box says. We want it firm al dente because it will finish cooking in the sauce.
  2. Dry the shrimp. While the water boils, use paper towels to pat the 1.5 lbs of shrimp completely dry. If they are wet, they won't sear.
  3. Start the sear. Heat 3 tbsp olive oil and 2 tbsp butter in your 12 inch skillet over medium high heat. Once the butter is foaming, add the shrimp in a single layer.
  4. Flash cook. Sear the shrimp for exactly 1 minute per side until they turn pink and opaque. Immediately move them to a plate. They aren't fully done yet, and that's okay!
  5. Sauté aromatics. Turn the heat down to medium low. Add your 6 cloves of sliced garlic and 0.5 tsp red pepper flakes. Cook for about 1 minute until the garlic is golden and smells nutty.
  6. Deglaze the pan. Pour in 0.5 cup white wine and 0.25 cup lemon juice. Use a wooden spoon to scrape up the fond (the brown bits) from the bottom of the pan. Simmer for 2-3 minutes until the liquid is reduced by half.
  7. Create the emulsion. Whisk in the remaining 2 tbsp of cold butter and about 0.5 cup of that starchy pasta water. Whisk vigorously until the sauce looks glossy and slightly thickened.
  8. The final toss. Add the linguine and the seared shrimp back into the skillet. Throw in the 1 tsp lemon zest and 0.25 cup parsley.
  9. Finish and serve. Toss everything together for about 1 minute over medium heat until the sauce is clinging to every strand. Top with cracked black pepper and serve immediately. Blackened Shrimp for 4 Servings - Pan Seared — Master Blackened Shrimp with our step-by-step guide. This blackened shrimp se...Creamy Garlic Tuscan Shrimp Pasta in 30 Minutes — Master this creamy garlic tuscan shrimp pasta recipe for a restaurant-quality...Chicken Recipe with Marinara and Mozzarella for 4 Servings — Master the Chicken Recipe with Marinara and Mozzarella using our step-by-step... $img_2$